Ingredients
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp of sesame oil
- 1 tbsp of sesame seeds
- 1-3 tbsp of crispy chilli oil – based on taste
- 3 Lebanese cucumbers cut into slices
Combine all ingredients into a bowl and toss to combine. This salad can be eaten right away or up to 3 days later.
This recipe was designed using Laoganma crispy chilli oil that can be found at Coles
