Ingredients
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1 teaspoon cooking oil
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1 big mild chili pepper, deseeded, sliced into rings (or a small hot chilli finely chopped)
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1 1/2 tablespoons sugar
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1/2 teaspoon grated fresh ginger
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1 tablespoon dark soy sauce
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2 tablespoons dark rice vinegar
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1 tablespoon white wine
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1 garlic clove, finely chopped
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1/2 tablespoon toasted sesame seeds
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1 cucumber (ca 350g/12ounces, unpeeled)
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1/2 tablespoon sesame oil
Instructions
- Preparation of cucumber:
- Half washed but unpeeled cucumber lengthwise. Remove the seeds with a spoon and discard. Slice into ca 1/2 cm / 1/5 inch pieces. Put into a bowl.
- Mix hot water and salt and pour it over the cucumber pieces. Leave cucumbers in water for ca 20 minutes.
- Dressing:
- Heat oil in a medium skillet.
- Add chilli and cook for 1-2 minutes.
- Add the remaining ingredients of the dressing until the sesame oil. Cook for 2 minutes.
- Add garlic and sesame. Cook for 1-2 minutes. Put aside.
- Finish Salad:
- Drain the cucumber pieces (after the 20 minutes in the water) and squeeze them slightly. Mix with the dressing (I do this in the skillet and put salad afterwards into a bowl) and leave the salad for 2 hours to develop its flavour.
- Serve as a starter or as a side dish to a chinese meal.