Printable recipe cardLeah Itsines
Cucumber Salad with Dumpling Sauce
Original source
Leah Itsines on YouTubeA crisp cucumber salad served with a bold dumpling-style sauce made with garlic, ginger, spring onion, chilli and sesame.
A crisp cucumber salad served with a bold dumpling-style sauce made with garlic, ginger, spring onion, chilli and sesame.
Yield
4 servings
Ingredients
14
Steps
6
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Ingredients
- 5 Lebanese cucumbers
- 4 garlic cloves
- 3cm ginger nob
- 2 spring onions
- 1 tsp sesame seeds
- 3 tbsp Korean chili flakes
- 1/2 cup olive oil
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp oyster sauce
- Optional: 1 tbsp chili dumpling dressing
- Toasted sesame seeds
- MSG (small sprinkle)
- Chilli crisps (e.g., Umami Papi)
Equipment
- Small blender or food processor
- Heat-safe bowl
- Small saucepan
- Wooden chopstick or spoon
- Mixing spoon
Substitutions
Chilli dumpling dressingOmit
The source lists this dressing as optional.
Method
- Add garlic, spring onion, and ginger into a small blender and blend until a small chopped consistency.
- Place the blended mixture into a heat-safe bowl.
- Add sesame seeds and Korean chili flakes to the bowl and mix well.
- Heat olive oil until bubbling (test with a wooden chip stick; if it bubbles, it's ready).
- Pour the hot oil over the garlic, ginger, and spring onion mixture until it stops bubbling.
- Once bubbling stops, add soy sauce, rice wine vinegar, and oyster sauce to the mixture and stir to combine. This is your dumpling sauce.
Helpful tips
- Use a heat-safe bowl before pouring over the hot oil.
- Wait until the bubbling stops before adding soy sauce, vinegar and oyster sauce.
- Dress the cucumbers shortly before serving so they stay crisp.
Storage
Store the cucumbers and dumpling sauce separately in covered containers in the refrigerator.
