Cucumbers are overlooked most of the time. They sit quietly in salads, doing their thing without much fuss. But give them the right treatment and they become something worth paying attention to.

This salad takes those mild, watery cucumbers and turns them into something with proper bite. The secret is in the salting – it draws out all that excess water that usually makes cucumber salads a soggy mess. What you’re left with are cucumber pieces that actually hold onto the dressing instead of diluting it.

The dressing itself brings together some brilliant Asian flavours. Soy sauce adds savoury depth, while the apple cider vinegar gives it a clean sharpness. The crispy chilli oil does the heavy lifting for heat and texture – those little crispy bits are what make this salad interesting. A touch of honey balances everything out without making it sweet, and sesame oil brings that nutty richness that ties it all together.

This dish is absolutely perfect alongside last week’s Sichuan-Style Crispy Chilli Beef Noodles. This cucumber salad is something fresh to serve alongside those rich, spicy flavours. It cuts through heavier dishes whilst still having enough character to stand on its own.

The marinating time matters here. Half an hour gives the cucumbers chance to absorb all those flavours properly, and the sesame seeds get a chance to soften slightly whilst still keeping their crunch. The spring onions go on at the end to keep them bright and sharp.

It’s the sort of side dish that works with loads of different meals, but it’s particularly good when you want something cooling and crunchy. The whole thing comes together quickly once you’ve got your cucumbers sorted, and it keeps well in the fridge for a day or two if you make extra.