Asian cucumber salad

Season: Summer/Autumn

Type: Salads

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: cucumber, red chilli, mint

Recipe source: Adapted from the Stephanie Alexander Kitchen Garden Foundation


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • medium knives
  • colander
  • plastic gloves
  • whisk
  • bowls – 1 small,1 medium
  • paper towel
  • serving bowls
  • small teaspoon



  • 4 cucumbers
  • 1 small long red chilli
  • ½ tbsp. salt
  • 2 tbsp rice wine vinegar
  • 1½ tsp canola oil
  • ½ tsp sugar
  • ¼ cup fresh mint leaves


What to do

  • Set out your ingredients.
  • Cut the cucumbers in half lengthways. Use a small spoon to scoop out the seeds. Cut the cucumber thinly on the diagonal.
  • Wearing plastic gloves, deseed and finely chop the chilli.
  • Toss the cucumber pieces with the salt, transfer to a colander and let drain for 10 minutes.
  • Whisk together the vinegar, oil, sugar and chilli.
  • Rinse the cucumber slices thoroughly under cold water and pat dry with paper towel.
  • Toss the cucumbers with the dressing and mint and serve immediately.

Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: