I saw Jamie making this salad on tv as part of his Jamie’s 30-Minute Meals series and thought I’d give it a try. We were doing a barbecue, we usually do vegetable kebabs and have a basic salad with a barbecue but I fancied a change so I decided I’d make a variety of salads. This was quite quick to make and looked pretty. When we came to eat it was very popular, I’d definitely make it again but I think I’d reduce the quantities of dressing, as there seemed to be a little too much dressing but I wouldn’t reduce the quantity of sesame oil as it wasn’t at all noticeable. (I’ve given Jamie’s quantities below for the dressing but adjust to your taste). Since I wasn’t using coriander leaves in any other dish I didn’t bother messing around with coriander stalks and haven’t included that step. The soy sauce in the dressing does make it most suitable as a side dish for any oriental dishes but it can be used more widely. It would be a great salad to put into individual bowls as part of a Japanese meal.
- 2cm piece of fresh ginger
- 1 tbsp soy sauce
- 3 tbsp olive oil
- 1 tsp sesame oil
- 1 lime
- 1 cucumber
- Small handful of fresh coriander
- ½ a fresh red chilli
- Peel and grate 2cm of fresh ginger on to a serving platter and add 1 tablespoon of soy sauce, 3 tablespoons of extra virgin olive oil and 1 teaspoon of sesame oil. Squeeze in the juice of 1 lime, then check the seasoning.
- Use a speed-peeler to peel the cucumber in long ribbons over the platter. Discard the watery core.
- Finely chop ½ a chilli and sprinkle over.
- Take to the table but don’t toss and dress until you’re ready to eat.