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.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily