Author Notes: Asian inspired version of a classic cucumber and fennel salad with smashed chilli and ginger dressing. —thefoodcollective
Serves: 4
Ingredients
-
1
cucumber
-
1
fennel
dressing
-
1
garlic clove
-
1
inch of ginger
-
1
chili pepper
-
3
tablespoons rice wine vinegar
-
1/2
teaspoon toasted sesame oil
-
a
pinches salt
Directions
- Finely slice the fennel and cucumber using a mandolin if you have one.
- In a frying pan lightly toast the sesame seeds for a couple of minutes on a medium heat until golden brown.
- Roughly chop the ginger and chili. Then in a pestle and mortar smash the garlic, ginger and chili pepper into a rough paste. Mix with the rice wine vinegar and toasted sesame oil.
- Pour the dressing onto the salad and mix well. Add salt to taste. Top with toasted sesame seeds.
Photo by thefoodcollective