Chi­nese cu­cum­ber salad( serves 4)

Friday - - Leisure -

Cam­era Press

Prep time: 40 mins

Re­frig­er­a­tion time: 2 hours In­gre­di­ents 1 large English cu­cum­ber, peeled salt 2 gar­lic cloves, finely minced 3 tbsp red vine­gar 1 tbsp Chi­nese soy sauce 2 tbsp se­same oil 2 tbsp brown sugar 3cm fresh root ginger, peeled and finely grated Method 1. Slice cu­cum­ber in half length­wise. Us­ing a tea­spoon, scrape seeds out and cut flesh into 2cm thick pieces. Place in colan­der, sprin­kle with salt and al­low to stand for 30 min­utes. Rinse well, dry and place in a serv­ing dish. 2. Whisk to­gether re­main­ing in­gre­di­ents to make a dress­ing and pour over cu­cum­ber. Cover and al­low to stand for a cou­ple of hours in the fridge. Serve cold.

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