Spicy cucumber salad with pear

Ingredients for 2 servings:

• 1 m.-large cucumber(s)
• 4 g salt
• ½ pear(s), firm, juicy
• ½ pepper, red
• 1 small green chili pepper (cabe rawit hijau)
• 3 tbsp rice vinegar, Chinese, mild
• 2 small onions, red (bawang merah)
• 2 m.-sized garlic cloves, fresh
• 1 tsp sugar
• 2 tbsp sweet-sour-hot Thai-style sauce 4 (see my recipes)
• 2 tbsp orange juice
• 2 tbsp dill, fresh, finely chopped
• some oregano
• some thyme
• 3 tbsp canola oil (alternatively neutral tasting oil, not olive oil)
• n. B. Salt and pepper, freshly ground
• n. B. flowers and leaves
• 2 sprigs dill, small
• e.g. peanuts, sweet (Honey Roasted Peanuts)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A cucumber salad with a difference. Recipe from the island, Lombok, Indonesia

Wash the cucumber, trim both ends, peel the cucumber, and slice it crosswise using a cucumber slicer. Add the salt and let it stand for about 5 minutes. Drain the salted water. Slice the onions. Squeeze the garlic into a small bowl, add the vinegar, sugar, and sliced ​​onions. Mix everything well with a spoon, then add the pepper, thyme, oregano, finely chopped dill, orange juice, and salad oil. Mix carefully (DO NOT blend!). Cut about 20-30 wafer-thin slices from the bottom of the washed bell pepper. Cut the chili pepper into small slices crosswise, leaving the seeds. Peel and core the pear, and slice it crosswise using a cucumber slicer. Mix these with the cucumber slices. Add the dressing, chili slices, and pepper slices to the cucumber and pear mixture and mix. Season the salad with salt and pepper to taste. Divide the salad into serving bowls, garnish, and serve as a side dish. Enjoy!