Asian-Style Cucumber Salad

My recipe has a secret ingredient that takes it to the next level.

So much green!

I’m reluctant to call this beautiful arrangement of thinly-sliced, umami-packed, refreshingly tangy cucumbers a "side dish," because it feels so much more than that. Calling it a side feels like a demotion when in fact, it often feels like the main attraction whenever I have it.

I think that’s mainly because of two things. Firstly, I have some kind of celestial affinity with cucumbers. I just bloody love them. Secondly, I’ve been eating cucumber salads in many forms over the years, and I feel like I’ve had plenty of time to tweak and perfect my Asian version of this addictive side dish.

I mean, what’s not to like? It’s refreshing, more-ish, crunchy, and juicy all at once. And when paired with freshly steamed sushi rice, it’s a match made in heaven. Sometimes, I’ll just have those two together for dinner when I’m feeling lazy and want something that feels naughty and filling but is still clean and fresh.

I’d say this cucumber salad makes for a great side to Chinese or Japanese dishes, mainly because its cold, refreshing tanginess helps cut through the often rich and salty flavors of the main dish. I also love the mix of temperatures on the plate, with steamy hot rice and cold cucumber salad balancing each other out perfectly. It’s an addictive combination. Another reason I think sushi rice works so well here is that it soaks up all the flavorful juice running off the cucumber slices, creating a sort of sauce for your plain sushi rice. That stuff is like crack (I’ve never done crack, but I imagine it’s similar).

Anyway, I could wax lyrical about this for eternity, but let’s move on to why exactly this recipe is so good and how you can make it. It’s made with a blend of ingredients that create a marinade these thinly-sliced cucumbers soak up. The marinade includes soy sauce, white wine vinegar, crispy chili oil, and my secret ingredient that marries it all together. It’s the addition that took the dish from very nice to having my friends and family demand the recipe.

Are you ready for it? It’s Thai sweet chili sauce.

I know what you’re thinking: “Thai sweet chili sauce in a cucumber salad? That doesn’t feel right, Miles!” I used to agree with you! For me, sweet chili sauce was for dipping deep-fried things, like sweetcorn fritters at a Thai restaurant, or one of 6 dips you get given with McDonald’s chicken selects, or tempura vegetables at a Japanese place. But a while ago, I had some leftover and decided to add it to my usual marinade. I have to say, it took the dish to new heights. When you taste it in there, it just feels right. You can't immediately pick it out, but the added sweetness and slight chili kick elevate the whole thing and turn it into the ultimate side dish.

I recommend using a mandoline to thinly slice your cucumber. My granddad bought me one a few years ago for my birthday, and I use any excuse to get it out and furiously swipe vegetables across it. Be careful though, these motherf****rs are sharp as hell, and it’s very easy to cut yourself! That said, I think it’s worth risking a finger to get these perfectly thin slices of cucumber. It’s these thin slices that the flavorful marinade can penetrate. It also creates the ultimate mouthfeel. (I just cringed writing that, but it’s kind of true.) When you bite down on a mouthful of thin slices, you get a satisfying crunch that’s hard to beat. It just wouldn’t feel the same if you ate an equal amount of cucumber as one big piece.

So, next time you’re having an Asian dish for dinner, whether it’s something like my Spicy Chicken Katsu Curry or my Honey & Gochujang Chicken Wings, and you’re looking for the perfect side to cut through the salty, rich components, give this one a go and let me know how you get on. I hope your fingers make it out alive. You’ll need them for the chopsticks.

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Serves 2 as a side dish. Cooking time: 20 minutes

Ingredients

Salad

• 1 Cucumber

• 1/2 teaspoon salt (to draw out moisture, we’ll wash this off)

Marinade

• 1 teaspoon soy sauce

• 2 teaspoons white wine vinegar

• 1 teaspoon crispy chili oil

• 2 tablespoons Thai sweet chili sauce

• 1/2 teaspoon sesame oil

Method

1. Thinly slice your cucumber using a mandoline. Be careful! In a large bowl, gently mix the cucumber slices with the salt. Use your hands to massage the salt in without splitting the slices.

2. Place the bowl in the fridge for 20 minutes to draw out the water from the cucumbers. While that’s happening, prepare the marinade by mixing all the ingredients in a small bowl.

3. After 20 minutes, remove the cucumbers from the fridge and drain off all the excess water. Place the cucumber pieces in a colander and rinse gently with cold water. Drain as much water as possible.

4. Add the marinade and, once again, use your hands to gently mix everything together, massaging the marinade between the layers.

5. Transfer to a serving bowl, top with sesame seeds, and serve.

As always, thank you so much for reading. I hope you enjoy this recipe and I’ll see you soon for the next one.

Miles x

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