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Japanese cucumber salad

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Ingredients for 4 servings:

  • 3 mini cucumbers
  • 6 tbsp olive oil, good
  • 3 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1 small piece(s) of ginger
  • 1 stalk of lemongrass
  • some mint leaves, fresh
  • some coriander leaves, fresh
  • Sea salt and pepper, freshly ground

Instructions

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

brilliant cucumber salad with a difference

Using a mandoline or vegetable peeler, slice the baby cucumbers into wider strips and arrange on plates. The strips should be very thin. For the dressing, peel and finely grate the ginger. Remove the outer leaves from the lemongrass and finely chop the inner ones. Mix everything with olive oil, rice wine vinegar, sugar, salt, and pepper and drizzle over the cucumbers. Roughly chop the mint and coriander leaves and sprinkle over the salad.

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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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