side Japanese vegetarianvegandairy-freelow-carb
Quick sesame cucumber salad
Crisp cucumber in a light rice vinegar dressing with sesame. Ten minutes, and it cuts through anything rich sitting next to it.
Vorbereitung10 Min.
Portionen4
Zutaten
Einheiten
Portionen
- 400 g Gurke, dünn geschnitten gerundet
- 4 g feines Salz gerundet
- 45 ml Reisessig gerundet
- 10 ml geröstetes Sesamöl gerundet
- 8 g Zucker gerundet
- 6 g geröstete Sesamsamen gerundet
- 1 rote Chilischote, dünn geschnitten (optional) gerundet
Angaben zur Ernährung sind ein Anhaltspunkt, keine Garantie. Bei einer Allergie bitte die Zutaten selbst prüfen.
Method
- Slice the cucumber as thinly as you can. A mandoline earns its place here.
- Toss the slices with the salt and leave them in a colander for 10 minutes. Squeeze out the water that comes off. This is what keeps the salad crisp instead of watery.
- Whisk the rice vinegar, sesame oil, and sugar until the sugar dissolves.
- Toss everything together with the sesame seeds and the chile.
- Serve within an hour or two. It stays good overnight but loses some snap.
Notes
- Any thin-skinned cucumber works. Peel a thick-skinned one.
- Smash the cucumber with the flat of a knife instead of slicing it if you want the dressing to cling harder. Rougher edges hold more.
- This is the standard partner for anything rich: Käse Spätzle, miso cod, or a plate of Maultaschen.
Passt gut zu
Von Christoph Mayer