Smashed cucumbers dressed in rice vinegar, soy sauce, sesame oil, garlic and chili. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 10 minutes.
Prep 10 min Cook 0 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧂Salt1/2 tsp
🧄Garlic1 clove, grated
🫙Soy Sauce1 tbsp
🫙Sesame Oil1 tsp
🫙Sugar1/2 tsp
🥬Cucumber2
🫙Rice Vinegar1 tbsp
Optional extras
🫙Toasted Sesame Seeds1 tsp
🌶️Chili Flakes1/2 tsp
Instructions
1
Smash the cucumbers lightly and cut into bite-size pieces.
2
Salt them and let drain 10 minutes; tip off the liquid.
3
Whisk vinegar, soy sauce, sesame oil, garlic, sugar and chili flakes.
4
Toss the cucumbers with the dressing and top with sesame seeds; serve cold.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Dress the salad just before serving so the vegetables stay crisp.
