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Sesame chilli oil cucumbers

Sesame chilli oil cucumbers

Cucumbers are at their most flavourful in the warmer months and Julie Lin's sesame chilli oil cucumbers take this flavour up another notch with her moreish dressing. Asian cooking often uses sesame paste, but if you don't have any to hand, a good dollop of tahini works just as well. For more inspiration, explore our cucumber recipes and give this humble veg a little upgrade. Follow Julie on Instagram. 

5 out of 5 stars(1) Rate this recipe
VeganLow in saturated fat1 of your 5 a day
  • Serves6
  • CourseSide
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusstanding

Ingredients

  • 2 large cucumbers (or 3-4 small ones)
  • 1 tsp fine sea salt
  • 3 tbsp rice vinegar
  • 2 - 4 tbsp crispy chilli oil, to taste
  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • 2 tsp caster sugar
  • ½ tbsp black sesame seeds
  • ¼ x 25g pack coriander, leaves picked

Method

  1. Peel the cucumbers lengthways with gaps so they are striped. Halve lengthways, discard the seeds, then slice diagonally into 2cm chunks. Tip into a bowl with the salt and sprinkle over 2 tbsp vinegar. Toss well, then set aside for 10-15 minutes to draw out the water. Drain (reserving the liquid) and toss in 1 tbsp crispy chilli oil.

  2. In a bowl, whisk together the tahini, 1 tbsp reserved cucumber liquid, the soy sauce, sugar, remaining 1 tbsp rice vinegar and 1 tbsp crispy chilli oil until smooth and pourable. Adjust with a little more cucumber water, if needed, to loosen and season.

  3. Spoon the sauce onto a serving dish. Tumble the cucumbers on top and drizzle over a generous amount of chilli oil to taste. Scatter over the sesame seeds and coriander leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

576kJ/ 139kcals

Fat

12g

Saturated Fat

1.9g

Carbohydrates

4g

Sugars

3.5g

Fibre

1.5g

Protein

2.9g

Salt

1.2g

Rating details

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5 out of 5 stars1 rating