Fiery asian grilled cucumber braai salad

Fiery asian grilled cucumbers

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Ingredients

  • 6 (900g total) Lebanese cucumbers, halved lengthways
  • 1/4 cup (60ml) grapeseed oil
  • 6 garlic cloves, thinly sliced
  • 1/4 cup (15g) fried Asian shallots
  • Shichimi togarashi, to serve

SESAME DRESSING

  • 1 tbs sesame oil
  • 2 tbs soy sauce
  • 2cm piece fresh ginger (10g), finely grated
  • 1 tbs toasted sesame seeds
  • 2 tbs rice wine vinegar
  • 1 tsp shichimi togarashi

Directions

  • Preheat a braai grill to high.
  • Toss cucumber halves in 1 tbs oil.
  • Grill, cut side down, for 3 minutes or until lightly charred. Set aside.
  • Place remaining 2 tbs oil in a small frypan over medium-low heat.
  • Add garlic and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to remove and drain on paper towel.
  • For the sesame dressing, place all ingredients in a small bowl and whisk to combine.
  • Arrange grilled cucumber on a serving platter and spoon over the dressing.
  • Top with garlic and fried shallots. Sprinkle with shichimi togarashi to serve.
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