Pickled Cucumber Salad

pickled cucumber recipe, gluten free appetiser

A refreshing delicious cucumber salad, usually served as an appetiser or side dish.


  • 2 large cucumbers
  • teaspoon salt, plus extra for cucumbers
  • teaspoon coconut sugar or 2 teaspoon rice malt syrup
  • teaspoon GF soy sauce
  • 5 tablespoons rice vinegar
  • teaspoons sesame oil
  • 1 large garlic clove, minced
  • 1 Chilli, finely sliced

GARNISH (optional):

  • Handful coriander, chopped
  • teaspoons toasted sesame seeds
  • Chili, finely sliced


  1. Wash cucumbers and pat dry. Cut crosswise into pieces about 4cm long. Cut each piece in half lengthwise.
  2. On a chopping board, place a piece of cucumber (cut side down) and use the flat surface of the blade a large knife to smash cucumber so that the seeds become separated.
  3. Coat cucumber pieces with a pinch of salt and sugar/syrup. Place on a strainer to drain liquid for 20 mins, then refrigerate.
  4. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
  5. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Add garlic and the red pepper flakes to taste, and toss. Garnish with coriander and sesame seeds.