My FAVE banchan! Sichuan style cucumbers

Not your traditional Korean banchan but 10/10 recommend! Spicy + tangy + refreshing when cold.

I always have that odd cucumber lying around - I make this! Mad easy to make + I always have all the ingredients needed, you can eat immediately, but leave it in the fridge overnight. the flavours develop and it’s extra cold and ~refreshing.

- 2 medium Japanese cucumbers

- 1/2 tsp salt

- 1 tbsp light soy sauce

- 1 tbsp apple cider vinegar

- 1 tbsp sesame oil

- 1 tbsp Chilli Oil

- 1 tbsp sugar

- 2 cloves garlic, minced

- 1 tbsp sesame seeds

- 2 to 3 sprigs fresh cilantro or coriander

full recipe on:

http://nomadette.com/smashed-cucumber-salad/

1. With a flat side of the knife, or I like to use a pestle, mash your cucumber! Then rough chop into pieces.

2. Dump this in a bowl, add this to a colander sieve thingy, then add salt. Work the salt through the cucumber and let this hang out in the fridge for 30 mins.

3. Drain excess liquid from the cucumbers.

4. Add the rest of the ingredients to the cucumbers. Toss to coat and done!

5. Even better: Leave it in the fridge to let flavours develop even more.

🔗 full recipe here

#Recipe #recipes #easyrecipes