This fresh and juicy cucumber and kale salad is inspired by flavours of Asian cuisine. For the dressing I turned to the Vietnamese nuóc châm – a balanced fusion of sweet, sour, salty, savory and spicy. In its simplest form, nuóc châm consists of water, sugar, lime juice, fish sauce and chilies. I also like to add a little bit of minced garlic for a more pungent flavour.
The Flavour Affair:
Cucumber + Kale + Nuóc Châm + Sesame Seeds + Coriander
Nuóc châm is already so flavourful that it doesn’t need much companionship. That said, sesame seeds contribute nicely with their earthy nuttiness, crunch and colour contrast. Coriander is a great finishing touch – I love how its fresh, slightly bittery taste adds lightness to savory dishes.
This combination makes a wonderful dressing for fresh vegetable salads and works particularly well with juicy cucumbers that are quick to absorb other flavours. I also decided to include kale into this salad to make it a bit more substantial and add a different texture.
If I had fresh chives or spring onions, I would have chopped some over for a little extra punch. But I didn’t, so I served extra chili flakes on the side for those of us who love a more noticeable kick.
Preparation tips for Cucumber and Kale Salad:
- Kale requires gentle massaging with something acidic like vinegar or lime/lemon juice to soften. Since I was already using lime for nuóc châm, I reserved a table spoon of juice for the kale.
- For the dressing, start by dissolving sugar in hot water. Use the recommended quantities but always taste and adjust for your individual preferences of sweet, salty and sour.
- If you have time, allow the sliced cucumbers to sit in 1/2 of the dressing for 5-10 minutes.
Serving suggestions:
I very much enjoy this salad as is for a light lunch or dinner. You can also easily serve it with white rice or as a side to fish, seafood or roasted chicken.
Looking for more Asian style greens? Why not try my Sesame Beans recipe!
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Asian Style Cucumber and Kale Salad
Ingredients
- 4 large cucumbers sliced
- 1 pack of kale leaves stems removed
- 1/2 tbsp lime juice
- a handful fresh coriander leaves
- 1 tsp each white and black sesame seeds roasted
For the dressing:
- 2 tbsp hot water
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 2 tsp brown sugar
- 1 tbsp fish sauce
- 1/2 tsp red chili flakes
- 1 small garlic clove, minced optional
Instructions
- Thoroughly wash the kale leaves. Add 1/2 tbsp lime juice and gently massage the leaves until they have softened.
- Prepare the dressing: add sugar to the hot water and stir to dissolve. Whisk in the rest of the dressing ingredients. Taste and adjust for salt, sweet or acid.
- Use 1/2 of the dressing to pour over the cucumbers. Let them sit for 5-10 minutes to take in the flavours of the dressing. (You can skip this step if you don't have the time)
- Add the cucumbers, kale and most of the coriander leaves to a serving bowl and give it a gentle mix.
- Drizzle with the rest of the dressing and top with sesame seeds and the remaining coriander leaves.
Notes
- You can swap fish sauce with soy sauce for a vegan version.
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