Chinese cucumber and sesame salad

Name: Chinese cucumber and sesame salad
Prep time: 5 min
Yield: 4
Ingredients: 4 Lebanese cucumbers, peeled and sliced; 1 long fresh red chilli, seeded and finely chopped; 2 tbsp salt; 2 tsp black sesame seeds; 2 tbsp Chinese black vinegar; 1 tbsp sesame oil

There is a restaurant in Hobart called Written on Tea that Matthew, Ross and I eat at together whenever we’re in town at the same time. We order the same things every visit - pork stuffed eggplant, xiao long bao, chilli beef soup and this super refreshing and simple salad.

Chinese stir- fried potato with mountain pepper

Credit: Gourmet Farmer Afloat

serves
4
prep
5 minutes
difficulty
Easy

serves

4

people

preparation

5

minutes

difficulty

Easy

level

Ingredients

4 Lebanese cucumbers, peeled and sliced
1 long fresh red chilli, seeded and finely chopped
2 tbsp salt
2 tsp black sesame seeds
2 tbsp Chinese black vinegar
1 tbsp sesame oil

Instructions

Combine all the ingredients in a large bowl until the cucumber is well coated. Serve immediately.

This recipe is from

Gourmet Farmer Afloat

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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