Photo by: Jonathan Lovekin

Cucumber salad with smashed garlic and ginger

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1 small red onion, very thinly sliced
15g fresh root ginger, peeled and sliced
1 tsp Maldon sea salt
2 large garlic cloves, peeled
4 small (or 8 mini) cucumbers (600g in total), peeled
1 tbsp toasted sesame seeds
3 tbsp chopped coriander

3 tbsp rice wine vinegar
2 tsp caster sugar
2 tbsp sunflower oil
2 tsp toasted sesame oil

I have a terrible habit of adding yoghurt or soured cream to almost anything that’s been cooking for a long time, has got a lot of heat, is slightly greasy or just seems a bit heavy to me. Terrible – because I know not everyone is keen on adding dairy products left, right and centre, particularly not to a perfectly nice dish of pulses, a spicy vegetable stew or a roasted cut of lean meat. So here’s a perfect alternative, a dish shouting freshness that would go well with plenty of hearty dishes. Try it with Sweet potato cakes (page 32) or with Coconut rice with sambal and okra (page 230).

Serves 4–6 as a condiment or a side dish

(p 166, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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