This salad may seem a little strange – yes, I want you to bash the cucumbers! What this does is increase the surface area for the delicious dressing to soak in, and also allows the marinating process to draw out some of the moisture from the cucumbers, making the freshest, crunchiest, most cucumbery cucumber salad yet. Try it and see if you agree! Don’t let the six steps fool you – it really couldn’t be easier. Just make sure you start it at least an hour before you’re ready to serve.
Serves 4
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free (option)
Ingredients
Fine salt
Caster sugar
Rice wine vinegar
Extra virgin olive oil
Toasted sesame oil
Tamari or Coconut aminos
Garlic
Chilli flakes
Parsley or Coriander leaves
Sesame seeds
Method
This recipe can be found on page 191 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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