This unusual side dish is Chinese in origin. Brief microwave cooking helps intensify the flavours.
1 large cucumber Salt
3 tbsps light soy sauce
Pinch five-spice powder
1/4 tsp red pepper flakes
2 tsps sesame oil
1 tbsp rice vinegar
3 tbsps coriander leaves
3 tbsps light soy sauce
Pinch five-spice powder
1/4 tsp red pepper flakes
2 tsps sesame oil
1 tbsp rice vinegar
3 tbsps coriander leaves
method
1. Peel thin strips off the cucumber for a green and white striped effect.
2. Cut in half lengthwise, or in quarters if the cucumber is thick.
3. Cut each length into 5 cm (2 inch) pieces. Sprinkle with salt and leave to stand for 30 minutes. Wash and dry well.
4. Combine the cucumber with all the remaining ingredients except the coriander in a deep bowl. Partially cover and cook for 2 minutes on HIGH.
5. Add the coriander and leave in the bowl to cool. When cold, refrigerate. Serve on the same day
2. Cut in half lengthwise, or in quarters if the cucumber is thick.
3. Cut each length into 5 cm (2 inch) pieces. Sprinkle with salt and leave to stand for 30 minutes. Wash and dry well.
4. Combine the cucumber with all the remaining ingredients except the coriander in a deep bowl. Partially cover and cook for 2 minutes on HIGH.
5. Add the coriander and leave in the bowl to cool. When cold, refrigerate. Serve on the same day
serving amount
serves 4
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