Description
A lovely crunchy salad which takes a bit more time than a simple cucumber salad, but it's really worth it! Goes well as a starter or a side dish with a chinese meal. Cooking time includes leaving the cucumbers in salted water for 20 minutes and standing time (to develop the flavour of the salad) of 2 hours.
Ingredients
- Cooking Oil
- Chili Pepper
- Sugar
- Fresh Ginger
- Dark Soy Sauce
- Rice Vinegar
- White Wine
- Sesame Oil
- Garlic Clove
- Toasted Sesame Seeds
- Cucumber
- Hot Water
- Salt
Instructions
- Preparation of cucumber:
- Half washed but unpeeled cucumber lengthwise
- Remove the seeds with a spoon and discard
- Slice into ca 1 / 2 cm / 1 / 5 inch pieces
- Put into a bowl
- Mix hot water and salt and pour it over the cucumber pieces
- Leave cucumbers in water for ca 20 minutes
- Dressing:
- Heat oil in a medium skillet
- Add chilli and cook for 1-2 minutes
- Add the remaining ingredients of the dressing until the sesame oil
- Cook for 2 minutes
- Add garlic and sesame
- Cook for 1-2 minutes
- Put aside
- Finish salad:
- Drain the cucumber pieces and squeeze them slightly
- Mix with the dressing and leave the salad for 2 hours to develop its flavour
- Serve as a starter or as a side dish to a chinese meal