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Cucumber – Ginger – Salad

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • Salt
  • 2 tbsp sugar
  • 4 tbsp vinegar (wine vinegar)
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 30 g ginger, pickled
  • 3 tbsp oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel the cucumber and slice it thinly. Sprinkle with salt, toss, and set aside. Heat the sugar with vinegar and soy sauce until dissolved. Roast the sesame seeds in a dry pan until golden brown, then finely chop the drained ginger. Add both to the sauce with 1 tablespoon of oil and let cool. Squeeze the cucumbers and serve well tossed with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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