Cucumber Salad with Cheat's Pickle Dressing

A 'cheat's' stove-top pickle forms the dressing for this refreshing salad. Toss together and chill, then add fresh herbs before serving.

Ingredients

• 3/4 cup sushi seasoning (I used the brand Obento)
• 1/2 teaspoon fish sauce (leave out for vegetarians)
• 1/2 red onion, sliced
• 1-2 chillis, finely sliced
• 1 bunch coriander
• Black sesame seeds
• 1-2 cucumbers, partially peeled and sliced

Method

1. Place the sushi seasoning and fish sauce in a saucepan and bring to a boil, then add the red onion and chilli.
2. Simmer for 5 minutes. Turn off and allow to cool to room temperature.
3. Peel long stripes off the cucumber and slice. Add to a bowl. Toss through the cooled dressing and black sesame seeds.
4. Chill for at least an hour before serving with fresh coriander.

Notes

I went to make the famous Vietnamese staple nước chấm dipping sauce to dress this salad and found I was out of rice wine vinegar. A great sauce to be able to whip up in summer — it's lovely with anything fresh, crisp or seafoodie.

There are lots of versions of this sauce; mine is nowhere near as nuanced and wonderful as it can be — simply a starting point. Dr Google will find you a myriad of recipes to explore and perfect it further. I've added a simple version below if you'd like to start with that instead of the Obento sushi seasoning.

Nước Chấm dressing:

• 3/4 cup rice wine vinegar
• 1 disc of palm sugar (not to be confused with palm oil)
• 1/4 teaspoon toasted sesame oil
• 1/2 fresh lemon or lime, juiced

Add the rice wine vinegar to the pan with the sugar. Simmer until the sugar is dissolved, add the sesame oil and simmer for a few more minutes. Turn off the heat and stir through the fresh citrus juice before cooling.

The Pairing

Bright, pickled and herby, this wants an aromatic white with a touch of off-dry sweetness to echo the dressing. A Riesling or Pinot Gris is ideal, or a crisp Prosecco. Browse the Pinot Gris + Riesling collection.