Thai Cucumber Salad
Thai Cucumber Salad



  • 50g sesame seeds
  • 2 tbsp dark soy sauce
  • 1 tbsp sugar
  • 3 tbsp dashi
  • 1 cucumber
  • Gently toast the sesame seeds in a pan until nicely golden, then crush about 40g of them in a pestle and mortar with the sugar. Mix well with the dash and soy to create a smooth dressing.
  • Cut the cucumber right down the centre, lengthways. Remove the seeds with a teaspoon and discard, then cut into 5cm batons. Toss them into a serving bowl, stir through the dressing, then sprinkle in the remaining sesame seeds. Serve as a side to your next Thai curry!
10 mins
4 serving

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