Cumber Chameleon Recipe

How to Make a Cumber Chameleon


  1. Make the slushie first. To make the sugar syrup, bring sugar and water to a boil in a small saucepan over high heat, stirring until sugar has dissolved. Boil for 1 minute, then remove from heat and place in the refrigerator until chilled.
  2. Slice the cucumbers and spread on a shallow tray. Freeze for 2 hours.
  3. Place the frozen cucumbers in a blender, add the mint, lemon juice and ice and blend until smooth.
  4. With the motor running, add chilled sugar syrup, a little at a time, to taste, then refreeze the cucumber mixture on a shallow baking tray until nearly firm (about 2.5 hours).
  5. Make the Japanese cucumber salad, while the cucumber slushie is freezing, starting with the dressing.
  6. Mix the soy sauce, white wine vinegar and sugar, making a pickling brine and add the sliced cucumbers. Set aside for 30 minutes.
  7. Whisk the chilli oil, sesame oil, garlic, ginger and chopped coriander in bowl. Use a mortar and pestle to grind the peanuts finely.
  8. After 30 minutes, toss the oil mixture and ground peanuts with the cucumbers. Set aside.
  9. Take 2 wooden skewers and thread the cucumber salad onto each skewer. Set the skewers aside while you assemble the drinks.
  10. Remove the frozen cucumber mixture from the freezer and, using 2 forks, scrape and break it up into a slushie consistency. Scoop it into 2 chilled glasses.
  11. Drizzle a bit of the dressing over the skewers and sprinkle with a few extra peanuts, some chilli flakes and a couple of coriander leaves.
  12. Place the cucumber salad skewers into the slushies and serve immediately.

Tip: Any left over Japanese salad would be great served as a side dish to grilled meats or hamburgers.