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  • Writer's pictureLaura Field

Asian cucumber salad for Tenderstem

Updated: Apr 17, 2020

This salad is a lesson in simple yet delicious flavours: combining fresh greens with a zingy dressing, it can be ready in ten minutes and is sure to bring a new lease of life to your lunches.

Prep time 10 mins

Cooking time: 4 mins

Serves: 2

You’ll need:

For the salad:

For the dressing:

  • 3 tbsps of mirin

  • 3 tbsps of rice wine

  • 1 tbsps of sugar

  • 1 tbsps of sesame oil

  • 1 tbsps of chilli flakes

  • Sea salt and pepper

  • 3 tbsps of toasted sesame seeds


  1. Either with a mandolin or using a vegetable knife, thinly slice the cucumber. Season with sea salt and leave in a sieve to draw some of the liquid out of the cucumber. Pat dry after 5 minutes.

  2. Steam the Tenderstem® broccoli for 3-4 minutes.

  3. Mix all the dressing ingredients together, then combine with the cucumber and Tenderstem® broccoli and serve.

Please credit Tenderstem® broccoli. For more recipes please visit

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