Cucumber and spring onion salad

This fresh, crunchy cucumber salad is a great side dish to any dinner. You can make it ahead and store in the fridge for a cold, crunchy accompaniment.

• serves

  8

• difficulty

  Easy

Ingredients

8 Lebanese cucumbers

75 g (1/3 cup) white sugar

300 ml white vinegar

2 long red chillies, cut into julienne

4cm-piece ginger, peeled, cut into julienne

1 tbs sesame oil

6 spring onions, cut into julienne

Instructions

Cut cucumbers into quarters lengthwise. Remove seeds, then cut in half widthwise.

Place sugar, vinegar, chillies, ginger and 250 ml water in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil, then pour over cucumbers with sesame oil. Refrigerate for 2 hours or overnight, to marinate. Serve topped with spring onions.

As seen in Feast Magazine, Issue 16, pg70.
  
Photography by John Laurie & Brett Stevens

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.