Sesame chilli oil cucumbers

Name: Sesame chilli oil cucumbers
Prep time: 15 min
Total time: 15 min
Yield: 6
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; 25 g pack coriander, leaves picked

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(2) Rate this recipe

VegetarianLow in saturated fat1 of your 5 a day

Serves6
CourseSide
Prepare15 mins
Cook-
Total time15 mins
Plusstanding

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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

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.
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.
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.

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