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The fresh smell and crunchy texture of cucumbers is something we crave regularly, especially after having had a little too many summer indulgences in the last weeks. It’s like a fresh start for your taste buds and therefore a great starter. Or you can enjoy this salad with our sticky tofu and some rice, making a full meal of it. Another great thing about it: You can eat it right away (for perfect crunchiness) or let it sit for a while (for intense flavor). It’s delicious either way.

Serves 4

2 cucumbers (preferably English cucumbers) 1 red chili pepper 2-3 spring onions 3 sprigs of mint 2 tbsp gomasio (sesame salt)

For the dressing:

60 ml soy sauce 2 tablespoons apple cider vinegar 2 tbsp mirin 1 tbsp sesame oil ½ tbsp freshly grated ginger 1 clove of garlic, finely grated 1 tsp maple syrup

First, for the dressing, mix well the soy sauce, vinegar, mirin, sesame oil, ginger, garlic and maple syrup. Cut the cucumbers in half lengthwise and smash the halves once or twice with a heavy frying pan until the skin has a few cracks. Cut into bite-size pieces and place in a bowl (or divide among plates right away). Cut the spring onion into fine rings and add to the cucumbers. Cut the chili and mint into fine strips and add them as well. Pour the dressing over the cucumbers and mix. Finally, sprinkle with gomasio (or toasted sesame seeds). Either eat the salad right away (this way the salad is crunchiest) or let it sit in the fridge for a while (for a more intense flavor).


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