Ingredients

Method

For the Asian salad:
• 1 cucumber, sliced
• 1 T salt
• 3 T rice vinegar
• 1 T soya sauce
• 2 T sesame oil
• 1 t sugar
• 1 garlic clove, minced
• 1 cm thumb of ginger, minced
• 2 t Woolworths chilli crisp
• 2 spring onions, sliced, to garnish
• 5 g coriander, chopped, to garnish
For the cucumber salad with French vinaigrette
• 1 cucumber, sliced
• 1 T salt
• 2 t Wholegrain Mustard
• 1 T olive oil
• 1 T white balsamic vinegar
• a pinch of salt
• 1 bulb fennel, thinly sliced
• 5 g dill, finely chopped
• freshly ground black pepper, to taste
For the Caesar-inspired (Lemon Mayo) cucumber salad
• 1 cucumber, sliced
• 1 T Woolworths lemon mayonnaise (or yoghurt)
• 1 T verjuice
• 1 T olive oil
• 1 lemon, juiced
• 1 anchovy finely sliced (optional)
• parsley, to garnish
• red onion, sliced to garnish
• ground black pepper, to taste

Method

Ingredients

Asian salad:

1. Place the cucumber in a colander or sieve and sprinkle with the salt. Allow it to drain for 15 minutes. Shake off any excess salt.

2. To make the dressing, combine the rice vinegar, soya sauce, sesame oil, sugar, garlic and chili crunch in a jar. Shake well.

3. Add the drained cucumber to the dressing and toss to coat evenly. Garnish with the spring onions and coriander.

Cucumber salad with French vinaigrette

1. Place the cucumber in a colander or sieve and sprinkle with the salt. Allow to drain for 15

minutes. Shake off any excess salt.

2. To make the dressing, combine all the remaining ingredients in a jar (except garnishes) and shake well.

3. Add the drained cucumber and shake again. Garnish with fennel, dill and lots of black pepper.

Caesar-inspired (Lemon Mayo) cucumber salad

1. Place the cucumber in a colander or sieve and sprinkle it with salt. Allow to drain for 15 minutes. Shake off any excess salt.

2. To make the dressing, combine all the remaining ingredients in a jar and shake well.

3. Add the drained cucumber and shake again. Garnish with parsley, red onion and pepper.

Find more salad recipes here. 

Videographer: Romy Wilson
Photographer: Jan Ras
Food assistant: Lerato Motau
Production: Amy Ebedes-Murray