Sweet and sour Thai salad

Ingredients for 1 servings:

• 60 ml rice vinegar, white, mild
• 60 g sugar
• 1 small cucumber(s)
• 1 pepper, red, long, medium hot
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 pinch of salt
• 3 tbsp palm oil, premium quality

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

vegetarian side dish to all spicy curry dishes

Heat the rice vinegar in a small saucepan and dissolve the sugar in it. Remove from the heat and let cool. Wash a small cucumber, peel it thinly, quarter it lengthwise, and slice it crosswise into approximately 2 mm thick slices. Wash the peppers and slice diagonally into approximately 3 mm thick slices. Remove the seeds from the slices. Peel the onions, trim both ends, and slice thinly crosswise. Trim both ends of the garlic cloves, peeling as much as possible, and press them with a garlic press. Place all ingredients in a serving bowl, let stand for 10 minutes, then serve.