Recipe

Cucumber

salad

“The first time I made this celery-brined cucumber salad with fresh ginger recipe was for a wedding, and it embodies the kind of simple creativity that makes my heart smile. The natural salt in celery makes its juice act as a sort of brine, which I turn into a vibrant dressing with lemon juice, oil, fresh ginger and sugar. This salad is delicious on its own but also elevates any grilled meat and is great in a sandwich.”

SERVES
6

DIFFICULTY
Easy

DIETARY CONSIDERATIONS
Health conscious Meat-free Vegan recipe collection

PREP TIME
10 minutes, plus 1 hour’s chilling time

COOKING TIME
5 minutes

WINE / SPIRIT PAIRING
Woolworths Villiera Chenin Blanc

INGREDIENTS

2 large cucumbers

300 g celery, cut into chunks

1 lemon, juiced

4 T brown sugar

salt, to taste

100 g fresh ginger, finely sliced julienne

1⁄2 cup water

4 T canola oil

8 g sesame seeds

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COOKING INSTRUCTIONS

Thinly slice the cucumbers into rounds. Blend the celery, lemon juice, sugar, salt, half the ginger and the water until smooth.
Using a fine mesh strainer, strain the liquid into a container, squeezing out the excess liquid. Submerge the cucumber slices in the celery juice. Add the remaining ginger to the cucumber-celery mixture and chill for 1 hour.
Heat a pan and add the oil and sesame seeds. Fry gently over a medium heat until nutty and golden brown. Season with salt.
To serve, arrange the cucumber salad on a serving platter and sprinkle with the sesame seeds. Top with charred chillies if you like.

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