RECIPE BY SHAUNA BRYNE
Simple, quick and absolutely delicious! This light salad is full of flavour and will be sure to become your go-to.
1 large cucumber
pinch of salt (optional)1–2 tbsp sesame seeds
2 tbsp coconut aminos seasoning
1 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp honey
1–2 cloves garlic, grated
1cm ginger, grated
1–2 tbsp chilli paste / sriracha
spring onions, sliced thinly
Lightly beat the whole cucumber with the back of a wooden spoon, allowing it to break open and soften, then roughly chop it up into bite-size cubes. (If you have time, smash and roughly chop the cucumber in advance and add a sprinkle of salt and leave for 15+ mins).
Toast the sesame seeds on a low heat, keeping an eye on these as they will start to brown quickly. Transfer
to a separate dish and let cool.
Add the coconut aminos, rice vinegar, sesame oil, honey, garlic, ginger and chilli paste to a bowl and mix to
make a dressing.
Add the dressing to the chopped cucumbers and gently mix together till well combined.
Top the dressed cucumber salad with the spring onions and toasted sesame seeds.
Collectively Homegrown by Nadia and Elke Key, Husk and Honey, Key & Co Publishers, RRP $49.99
