Smashed cucumber salad

Smashed cucumber salad

Total: 10 min. | Active: 10 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 124 kcal
, Fat: 8 g
, Carbohydrate: 9 g
, Protein: 3 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

1 ½ tbsp rice vinegar
1 tbsp sesame oil
1 ½ tbsp icing sugar
2 garlic cloves, finely chopped

Cucumbers

2 cucumbers
1 tsp salt

Salad

1 bunch coriander, coarsely chopped
2 tbsp sesame seeds, roasted
1 tbsp sambal oelek
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How it's done

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Sauce

Mix the rice vinegar, sesame oil, icing sugar and garlic in a bowl.

Cucumbers

Place a cucumber in a large plastic bag and hit it with a rolling pin to quarter it lengthwise. Repeat the process with the second cucumber. Cut the cucumbers diagonally into approx. 2 cm pieces, add to the sauce, season with salt, mix.

Salad

Plate up the salad, top with the coriander, sesame seeds and sambal oelek.

How-tos

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