Prep 15 min - cook 0 min - serves 4
Thai Sesame Cucumber Salad
Salted, drained cucumber tossed in a sharp sesame dressing, the salting step being the one nobody wants to bother with and shouldn't skip.
Before you cook
Salting and draining the cucumber first is not optional. Skip it and the dressing pools in a watery puddle at the bottom of the bowl.
Toast the sesame seeds fresh rather than using them straight from the packet. Pre-toasted seeds that have sat around lose their aroma quickly.
Method
Slice the cucumbers thinly and toss them with the salt in a colander.
Leave to drain over the sink for twenty minutes, until visibly weeping.
Press gently and pat the slices dry with a clean cloth.
Toast the sesame seeds in a dry pan until golden and fragrant.
Whisk the vinegar and sugar until the sugar has fully dissolved.
Stir in the sesame oil so the dressing turns lightly glossy.
Toss the drained cucumber with the dressing in a wide bowl.
Add the sliced chilli and toss again to distribute it evenly.
Rest for five minutes so the cucumber takes up the dressing.
Scatter the toasted sesame and coriander over just before serving.
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