1 tablespoon Chinese black vinegar (can sub with white vinegar)
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon salt
Chilli oil, to serve
Spring onion, to serve
Use the flat side of your knife to smash the cucumber, then slice the cucumber into quarters, lengthwise and then into bite-sized pieces
In a container, make the dressing by whisking together the remaining ingredients to create the dressing
Add the cucumbers to the container. Put the lid on and shake it up. Store in the fridge for a couple hours but at least 30 minutes to let the dressing soak in.
Serve with a drizzle of chilli oil and spring onion
Storage tips: in an airtight container in the fridge for up to 2 days
Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com. Michelle is on a mission to show that you can thrive off a plant-based diet.