14 Pavillion Drive, Airport Oaks, Auckland


Korean Cucumber, Asparagus and Rice Salad

Korean Cucumber, Asparagus and Rice Salad
Serves: Ready In:


  • 1 3/4 cups water 
  • 220g long-grain white rice 
  • 500g thin asparagus spears, trimmed 
  • 1 Korean cucumber - peeled, seeds removed and chopped 
  • 3 spring onions, chopped 
  • 2 tablespoons Dijon mustard 
  • 1 tablespoon caster sugar 
  • 1 tablespoon white wine vinegar 
  • 1/2 teaspoon mustard powder 
  • 2 1/2 tablespoons vegetable oil 
  • small bunch fresh dill, chopped 
  • salt and freshly ground black pepper, to taste 
  • 4 heads gem lettuce


1.      In a medium saucepan, bring water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.

2.       Cook asparagus in a large saucepan of boiling salted water until tender, about 1 to 2 minutes. Drain and rinse with cold water to cool. Cut the asparagus into 3cm pieces and add with cucumber and spring onions to rice.

3.       Whisk together the mustard, sugar, vinegar, mustard powder, oil and dill. Cover salad and dressing separately. Refrigerate until chilled.

4.       Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.