I served this cucumber salad in our recent Noodle Workshop and many students were asking for the recipe. This cucumber salad is a delicious side dish to serve next to fried rice, noodles, all Asian food or even burgers, grilled meat and fish. Savoury, tangy and sweet – perfect to accompany any greasy dish or just even a bowl of rice topped with a fried egg. All ingredients can be bought in local Migros or Coop supermarket.
It takes max 10 minutes to make including chopping the ingredients. Try it!
Ingredients (Serves 8 people as side dish)
2 teaspoon salt
Ingredients for the dressing:
4 Tablespoon soy sauce
4 Tablespoon water
2 Tablespoon sugar
3 Tablespoon vinegar (any vinegar except balsamic)
1/2 Tablespoon presses garlic
1 Tablespoon fish sauce
1 Tablespoon chili powder
1-2 Tablespoon of toasted sesame seeds for garnish
1. Cut cucumber into half in length. Cut each of the long piece into bite-size thin slices like in the picture below. Collect all the cut cucumber in a big bowl
2. Slice onions and add into the big bowl.
3 . Sprinkle 2 teaspoons of salt into the bowl and using a plastic glove, quickly mix the vegetables and salt together so all the cucumbers are salted. Let it sit for 5 minutes while you make the dressing.
4. In a separate container, mix all the ingredients for the dressing. Stir well so that the sugar melts. The dressing is ready.
5. After your vegetable has been sitting with the salt for 5 minutes, it will have released some water. Drain the water. Then pour in all the dressing onto the vegetables. Mix well, sprinkle sesame seeds over it and serve. It tastes better when cold!