Spicy cucumber salad with a twist

Ingredients for 2 servings:

• 1 m.-large cucumber(s)
• 4 g salt
• 1 small Thai chili pepper(s), green, fresh or frozen
• ½ Pepper, red, long, mild
• ½ pear(s), firm, juicy
• 3 tbsp rice wine vinegar, mild, Chinese
• 2 small onions, red
• 2 medium-sized garlic cloves
• 2 tbsp chili sauce (spring roll sauce ala Sanur Beach, see note)
• 2 tbsp orange juice
• 2 tbsp dill, fresh or frozen
• 1 pinch(s) thyme, fresh or frozen
• 1 pinch(s) oregano, fresh or dried
• 3 tbsp vegetable oil
• n. B. Salt and pepper, black, freshly ground
• 2 small dill tips
• n. B. Peanuts (Honey Roasted Peanuts)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

A sweet, sour, and spicy salad mixed with pears.

Wash the cucumber, trim both ends, peel, and slice crosswise using a cucumber slicer. Add salt and let stand for about 5 minutes. Drain the salted water. Peel and core half a pear, and slice it crosswise using a cucumber slicer. Add these to the cucumber slices. Wash the chili and slice it crosswise, leaving the seeds and discarding the stem. Cut about 20-30 wafer-thin slices from the bottom of the washed pepper and mix them with the chili into the cucumbers and pears. Slice the onions, press the garlic through, and spoon the vinegar, onion slices, and the remaining ingredients into the salad. Season with salt and pepper. Let stand for 5 minutes, then mix gently again. Divide between serving bowls, garnish, and serve as a side dish. Enjoy!