Cucumber and garlic salad

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Cucumber and garlic salad
Cucumber and garlic salad
Servings:Serves 4 as a side dish
Calories per serving:30
Ready in:20 minutes
Prep. time:15 minutes
Cook time:5 minutes
Difficulty:Easy
Recipe author:Chef
First published:10th March 2015
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Pretty-up the cucumbers (although in this recipe they should be sliced into moons)

Looking for cucumber salad ideas, I found the basis for this recipe in a very old Ken Hom cookery book; The Taste of China.

I've changed the oil to olive oil as I prefer it to peanut oil and also added toasted sesame seeds because I think they work so well with cucumbers, both visually and in a culinary sense.

When we were growing cucumbers in our conservatory we were always hunting out good recipes to use them up. This is an ideal example of a way to use up your glut of cucumbers.


Ingredients

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Method

  1. Peel the cucumbers
  2. Cut them in half lengthways and using a tablespoon or an ice-cream scoop, remove the seeds
  3. Chop the cucumbers into 'moons', about 1cm [1/2 " wide]
  4. Toast the sesame seeds for a few minutes in a hot, dry pan so they turn golden
  5. Put the cucumbers into a bowl and sprinkle with the salt then sit them in a colander for 10 minutes to allow them to drain
  6. Rinse them under cold running water
  7. Pat them dry with a paper towel or dry in a salad spinner
  8. Add the dried cucumbers to a bowl and sprinkle with the sugar and white wine vinegar
  9. Heat the olive oil in a wok and saute the crushed garlic, the moment it start to color, remove from the heat, allow to cool then add it to the cucumbers and mix well

Serving suggestions

Serve dressed with the toasted sesame seeds

Variations

Partially peeling the cucumbers as in the picture make them really quite attractive.

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