½ fresh red chili deseeded and finely chopped (optional)
5 sprigs of coriander finely chopped
1 tbsp roasted white sesame seeds
Method
Smash the cucumber with the side of your cleaver or a rolling pin and then roughly chop the cucumber into cubes. Smashing the cucumber allows the sauces to seep into the cucumber giving it more flavour.
Place all the chopped cucumber pieces into a sieve over a bowl. Sprinkle with some salt and set aside for 15 to 20 minutes. The salt helps draw the water out of the cucumber giving it a bit more crunch.
Finely chop the garlic, fresh coriander, fresh red chili (if using).
To complete the cucumber salad, pour the drained cucumber into a bowl. Now add the soy, seasoned rice vinegar, garlic, coriander, sugar and chili. Mix well. It can be eaten immediately or kept in the fridge until serving.
