Spicy cucumber salad

Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 238
  • fat 9g
  • saturates 2g
  • carbs 5g
  • sugars 4g
  • fibre 1g
  • protein 33g
  • salt 2.17g


  • 1 large cucumber, peeled
  • 1 tsp golden caster sugar
  • 1 tbsp rice white wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • small knob of ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large red chilli, halved, deseeded and finely sliced
  • 2 spring onions, finely sliced
  • large handful coriander leaves
  • 1 tbsp olive oil
  • 4 chicken breasts, skin on


  1. Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.

  2. Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

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