Asian-Style Cucumber Salad

Yes, you can use other types of cucumbers like telegraph or baby cucumbers. However, Lebanese cucumbers are preferred for their firm texture and minimal seeds, which keep the salad from becoming watery. If the cucumbers are big and seedy, cut the cucumber in half, scoop out the seeds and then make the salad as instructed.

You can substitute soy sauce for tamari sauce if you need a gluten-free alternative. If you don't have rice wine vinegar, apple cider vinegar or white wine vinegar works well.

Chilli oil adds more than just heat to a dish - it will give this salad a nice gloss, a little crunch and a good hit of umami. If you don't have chilli oil, replace with chilli paste and extra sesame oil, or finely sliced red chilli, lots of cracked pepper, and extra oil.

Yes, you can make the salad a few hours in advance. It actually benefits from sitting for a while as the flavours meld together. Store in the fridge in a container and don't add the coriander until serving.