Asian Cucumber & Tenderstem Broccoli Salad

This salad is a lesson in simple yet delicious flavours: combining fresh greens with a zingy dressing, it can be ready in 10 minutes and is sure to bring a new lease of life to your lunches.


Serves 2

Total Time

15 Minutes


1 large cucumber
200g of Tenderstem broccoli, cut in half lengthways
1 red onion, thinly sliced
2 spring onions, thinly sliced
1 small handful of coriander, chopped
Sea salt
For the dressing
3 tbsp of mirin
3 tbsp of rice wine
1 tbsp of sesame oil
1 tsp of sugar or to taste
1 tsp of chilli flakes or to taste
3 tbsp of toasted sesame seeds
Sea salt and pepper


Step 1

Either with a mandolin or using a vegetable knife, thinly slice the cucumber lengthways. Place in a sieve and sprinkle with sea salt to draw some of the liquid out of the cucumber. Pat dry after 5 minutes.

Step 2

Steam the Tenderstem broccoli for 3-4 minutes.

Step 3

Mix all the dressing ingredients together and season with salt and pepper.

Step 4

Combine with the cucumber and Tenderstem broccoli with the red onion, spring onions and coriander. Toss with the dressing and serve.

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