Asian Cucumber Salad
3/4 Telegraph Cucumber
3T Chinese Black Vinegar
1T Rice Wine Vinegar
3 Garlic cloves chopped finely
1T Light Soy Sauce
1-2t Chilli Oil (I have a homemade version thats keeps for ages)
1t Sesame Oil
Salt to taste
1t Toasted Sesame Seeds
Cut your cumber lengthways and remove the seeds by scraping down with a teaspoon.
Slice diagonally about 1cm in width.
Combine your dressing ingredients and add chilli oil 1 teaspoon at a time depending on your preference and how hot you like it.
Toss cucumber through the dressing.
Arrange onto a serving plate or bowl and garnish with toasted sesame seeds and coriander leaves.