I tried this chilled cucumber salad at a Japanese pop-up kitchen the other day, and was intrigued both by the texture and the depth of flavour.
Turns out giving the cucumbers a few whacks with a rolling pin before dressing them is the secret. Continue reading
This salad of cucumber and red chilli tossed in a zingy-sweet dressing takes minutes to prepare.
I like to give it a little time in the fridge – half an hour is enough – for the cucumber to get cool and crisp, and the chilli heat to work its way into the dressing. Continue reading
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