Asian Cucumber Salad
Vegan. 7 small steps, 3 of them done meanwhile, while a timer runs. The main ingredients: cucumbers, soy sauce and garlic clove.
- Time
- 10 min
- Difficulty
- Easy
- per serving
- 152 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Cucumbers2
- Soy sauce2 tbsp
- Garlic clove1
- Oil1 tbsp
- Lemon½
- Sugar1 tsp
- Salt½ tsp
- Sesame seeds1 tbsp
- Red pepper flakesto taste
Contains Gluten and Soy
You need
4 parts- Cutting board & knife
- Sieve
- Large bowl
- Whisk
Directions
7 stepsCut the cucumbers
Wash the cucumbers, trim the ends, halve them lengthwise and cut them on the diagonal into pieces about 1 cm thick.
- 2 Cucumbers
Salt the cucumbers
5 min
Mix the cucumbers with ½ tsp salt in a sieve and let them sit for about 5 minutes. This draws out water and keeps them crunchy.
- ½ tsp Salt
Chop the garlic
Meanwhile, while step 2 runs
Meanwhile, peel the garlic clove and chop it finely.
- 1 Garlic clove
Juice the lemon
Meanwhile, while step 2 runs
Meanwhile, squeeze ½ lemon.
- ½ Lemon
Mix the dressing
Meanwhile, while step 2 runs
Meanwhile, stir the soy sauce, oil, lemon juice, sugar and garlic together in a large bowl until the sugar has dissolved.
- 2 tbsp Soy sauce
- 1 tbsp Oil
- 1 tsp Sugar
Toss
Briefly drain the cucumbers, add them to the dressing and mix well until everything is glossy.
Serve
Arrange the salad in bowls and sprinkle with sesame seeds and red pepper flakes.
- 1 tbsp Sesame seeds
- Red pepper flakes
Nutrition
per serving152 kcal
- Protein
- 4.4 g
- Carbohydrates
- 16 g
- Fat
- 9.2 g
Guide values, calculated from the ingredients.
