Name: Spicy cucumber salad
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 large cucumber peeled; 1 tsp golden caster sugar; 1 tbsp rice white wine vinegar; 2 tbsp soy sauce; 1 tbsp sesame oil; small knob of ginger finely chopped; 2 garlic cloves finely chopped; 1 large red chilli halved, deseeded and finely sliced; 2 spring onions finely sliced; large handful coriander leaves; 1 tbsp olive oil; 4 chicken breasts skin on

Home
Recipes
Spicy cucumber salad

Spicy cucumber salad

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.11 ratingsRate

loading...

Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken

Easily doubled

Easily halved

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try fresh Thai cucumber salad with drunken noodles recipe for a lighter side dish.

Ingredients

Nutrition

Units:

MetricUS

For the cucumber salad

1 large cucumber

peeled
1 tsp golden caster sugar
1 tbsp rice white wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
small knob of ginger

finely chopped
2 garlic cloves

finely chopped
1 large red chilli

halved, deseeded and finely sliced
2 spring onions

finely sliced
large handful coriander

leaves

For the chicken

1 tbsp olive oil
4 chicken breasts

skin on

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal238
fat9g

low
saturates2g
carbs5g
sugars4g
fibre1g
protein33g
salt2.17g

Method

step 1

Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
step 2

Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

Recipe from Good Food magazine, June 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now