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Colorful Cucumber Salad Kuta Beach
The perfect colorful cucumber salad kuta beach recipe with a picture and simple step-by-step instructions.
For the dressing:
- 6 Radish
- 10 g Ginger, diced, fresh or frozen
- 1 Hot peppers, red, long, mild, diced
- 1 tbsp Chicken broth, Kraft bouillon
- 1 tsp Sugar
- 1 pinch Pepper from the grinder
- 1 Msp Cardamom powder
- 1 tbsp White wine vinegar
- 2 tbsp Orange juice
Also:
- 2 tbsp Extra virgin olive oil
To garnish:
- 2 tbsp Scrambled eggs
- 2 tbsp Fresh dill
- 2 tbsp Flowers and leaves
- Wash the cucumber, cap both ends and peel a few green strips. Quarter lengthways and cut across into 6 mm thick slices. Wash the radishes, cap at the top and bottom and cut into slices approx. 2 mm thick.
- Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw.
- Wash the peppers, remove the stalk, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes.
- Mix all of the prepared dishes together with the dressing in a bowl approx. 10 minutes before serving. Serve the olive oil in an extra jug.
- To serve, fill the salad with the dressing into serving bowls, garnish and serve with the olive oil.
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