Asian Cucumber Salad | Chef Tim Clowers

Asian Cucumber Salad

Name: Asian Cucumber Salad
Prep time: 10 min
Cook time: 60 min
Total time: 10 min
Yield: 6
Ingredients: 1 English Cucumber; 1 ½ tablespoon Soy Sauce; 1 ½ teaspoon Smoked Fish Sauce; 1 tablespoon Sesame Chili Oil; 1 tablespoon Pomegranate Concentrate; 1 ½ teaspoon Rice Wine Vinegar; 2 teaspoon Garlic minced; 2 tablespoon Scallion sliced; ½ teaspoon MSG; 1 ½ tablespoon Toasted Sesame Seeds

Serves 610 mins prep60 mins cook

Asian Cucumber Salad packs a huge flavor punch and is the perfect side dish, appetizer or topping. The cucumbers are fresh and crunchy and are coated in the perfect sauce. It's tangy, sweet, and has a big umami flavor profile.

0 servings

What you need

tsp sesame seed

tsp seasoned salt

tbsp scallion

tsp wine vinegar

garlic

sesame oil

tbsp orange juice concentrate

tbsp fish sauce

tbsp soy sauce

cucumber

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Instructions

Thinly slice cucumbers with mandoline and fill mason jar (or glass container).
Mince garlic and slice scallions.
In the mason jar: Add in soy sauce, fish sauce, chili oil, pomegranate concentrate, rice wine vinegar, MSG, garlic and scallions.
On a heated skillet, cook sesame seeds on low. Toss seeds around every 45-60 seconds until they look golden brown.
Place sesame seeds into the jar, close lid and shake jar to incorporate ingredients. Refrigerate for 1 hour.
Enjoy as a side dish, or use as a topping for Poke Bowls, sushi, salads....

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