Sweet and sour cucumber salad

Ingredients for 4 servings:

• 1 cucumber(s)
• 1 tsp salt
• 2 tbsp honey (acacia honey)
• 2 tbsp vinegar (rice vinegar)
• Coriander leaves, fresh, chopped
• 2 tbsp oil (sesame oil)
• 1 tsp peppercorns, red, crushed in a mortar
• ½ tsp black peppercorns, crushed in a mortar
• Coriander leaves, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also as an appetizer with an Asian touch

Peel the cucumber and cut into approximately 2 cm thick slices. Quarter these slices (from the top) to create wedges with rounded spines. Place the cucumbers in a colander, season with salt, and let rest for about 15-20 minutes. The salt should draw out any liquid, which should drain immediately. After 20 minutes, rinse off the salt and pat the cucumber pieces dry. Then, in a double boiler, mix equal amounts of acacia honey and rice vinegar. Use a double boiler so the mixture won’t separate. Other honeys will work, but flower honey, for example, won’t have as much flavor (the rice vinegar is a must). Pour the mixture over the cucumbers, stir, and let marinate briefly. Then add the chopped cilantro and sesame oil, and mix again. Add red and black cracked pepper to taste (twice as much red as black for visual appeal), mix, and serve. For garnish, add whole cilantro leaves to the side of the plate. Tip: The mixture of acacia honey and rice vinegar is also suitable for other salads.