Smashed cucumbers dressed in rice vinegar, soy sauce, sesame oil, garlic and chili. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 10 minutes.
Prep 10 min Cook 0 min Serves 2 Easy
Ingredients
🧂Salt1/2 tsp
🧄Garlic1 clove, grated
🌿Fresh Basil1 cup
🫙Soy Sauce1 tbsp
🫙Sesame Oil1 tsp
🫙Sugar1/2 tsp
🥬Cucumber2
🫙Pine Nuts2 tbsp
🫙Rice Vinegar1 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
🫙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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Dress the salad just before serving so the vegetables stay crisp.
