CUCUMBER SALAD

From: Shanghai

A new way to eat your greens. ‘This dish is built on balance – refined yet simple,’ says Nadia Liu Spellman, the owner of Dumpling Daughter in Massachusetts. ‘The acid, sugar and salt all play an important role and bring out the best in cucumber.’

INGREDIENTS SERVES 4

1 CUCUMBER, CUT INTO THUMB-SIZED PIECES

½ TBSP SALT

100G SUGAR

120ML WHITE WINE VINEGAR

2 GARLIC CLOVES, MINCED

1 TBSP SESAME OIL 1 TBSP CHILLI OIL 1 TBSP SOYA SAUCE

METHOD

In a medium bowl, toss the cucumber with ½ tbsp salt and leave for 1 hr.

In a large bowl, stir the sugar and vinegar until the sugar dissolves. Rinse the cucumber well, add it to the vinegar mixture and refrigerate for 12 hrs.

Strain the cucumber, discarding the marinade, and toss in a bowl with the garlic, oils and soya sauce. Serve chilled.