Asian cucumber salad for Tenderstem
Updated: Apr 17
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
For the salad:
1 large cucumber
1 tsp of sea salt
1 red onion, thinly sliced
2 spring onions thinly sliced
Small handful coriander, chopped
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
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.
Steam the Tenderstem® broccoli for 3-4 minutes.
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 www.tenderstem.co.uk