ABC Organic Gardener Magazine latest issue magazine cover.
new issue on salenow!
Need inspiration for your cucumber yields? Read on!

Asian Cucumber Salad

Story by

More cucumbers than you can cope with? PHIL DUDMAN shares another tasty recipe for enjoying this most prolific summer crop.

I am harvesting 2-3 cucumbers a day right now, so I am always on the look out for yummy ways to enjoy them. Here’s a cucumber salad recipe with a mouthwatering Asian feel created by my fab foodie friend Julie Ray.

Ingredients:
2 Lebanese cucumbers, peeled, cut in half lengthways and deseeded
1 1/2 tablespoons caster sugar
1 1/2 tablespoons rice vinegar
1 tablespoon lime juice
2 green onions, finely diced
2 tablespoons chopped coriander leaves
2 tablespoons unsalted, macadamia nuts, chopped
1 tablespoon fish sauce

Process:
Cut the cucumber in to 5mm (1/4 inch) slices

In a medium sized bowl dissolve the sugar in the vinegar and lime juice and add the cucumber slices. Stir through the green onion and coriander leaves.

Place the cucumber salad into a serving bowl and sprinkle with the macadamia nuts and fish sauce just before serving.