Oriental Cucumber and Carrot Salad

Preparation info

  • Difficulty


  • Serves


    , plus leftovers

Appears in


  • 3 cucumbers
  • 2-3 teaspoons sea salt
  • 6 medium carrots, scrubbed
  • thumb-size piece fresh ginger
  • 1 or 2 lemon grass stalks
  • grated zest of a lime and 1-2 tablespoons juice
  • ½ teaspoon sugar
  • ½ teaspoon coarsely ground black pepper
  • 2 teaspoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons crushed roasted peanuts


Halve the cucumbers, discard the watery core, and thinly slice. Put in a colander, sprinkle with the sea salt, and leave to drain for at least an hour if possible, and up to 4 hours.

Rinse the cucumber, and dry thoroughly in a clean towel. The cucumber will be soft and wilted but will have a good flavour and a surprisingly crisp texture. Make juice with two of the carrots, the ginger and the lemon grass. Stir in the lime zest, juice, sugar, pepper, soy sauce and sesame oil. Shave the remaining carrot into ribbons with a potato peeler and heap on to plates with the cucumber around it. Pour the dressing over the carrot, and scatter the peanuts over the salad.

To make an Italian version, leave out the oriental aromatics and use extra-virgin olive oil, wine vinegar or traditional balsamic vinegar, and a pinch of chopped mint or penny royal.