Ingredients

Method

For the mirin dressing, whisk:
• 4 T mirin
• 2 T lime juice
• 2 T sesame oil
• 3 T soya sauce
• 3 spring onions, thinly sliced
• 1 T sesame seeds
• 1 bird’s-eye chilli, seeded and thinly sliced
• 2 large cucumbers, peeled and cut into chunks
For the crispy aromatics:
• 5 T canola oil
• 1 onion, thinly sliced
• 6 cloves garlic, thinly sliced
• 1 x 50 g piece ginger, peeled and sliced into matchsticks
• salt, to taste

Method

Ingredients

1. Pour the dressing over the cucumber, place in a sealable container, and chill.

2. To make the crispy aromatics, heat the oil in a pan and fry the onion, garlic and ginger until crispy, stirring often. Drain on kitchen paper and sprinkle with salt.

3. Tip the cucumbers onto a platter, top with the aromatics and serve.

Cook's note: Make a meal of it by adding udon noodles and steamed chicken bulk up this salad.

Find more salad recipes here.

Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa