Chopped Cucumber Asian Salad – Spring freshness in every bite – AINA

Cucumber, popular in our region, comes to the table every summer as a refreshing and healthy spice. But did you know that this green vegetable is also popular in many Asian countries, where cucumber salads are served with delicious dishes? Today, supermarket chain Lidl invites you to try a new way of serving cucumbers and shares a recipe for a fresh Asian chopped cucumber salad.

This year’s harvest of vegetables, fruits and berries collected by farmers has already hit the shelves of all Lidl stores. A nearby grocery store offers radishes with greens, celery stalks, lettuce and their mixes, organic baby spinach, as well as black and green seedless grapes, green avocados, large and ripe mangoes, organic oranges and Crimson Snow, Golden Delicious, Johnaprince and Granny Smith types of apples.

In addition, new Lithuanian produce awaits customers at Lidl’s garden and vegetable market – red onions, organic white mushrooms and, of course, long and short-fruited cucumbers.

Asian Shredded Cucumber Salad (Serves 2-4)

You will need: 500-700g Lidl fresh cucumbers, 2 tbsp rice vinegar, 3 cloves garlic, 2 tbsp soy sauce, 1 tsp sugar, 2 tsp sesame oil, 2 tbsp chilli oil (optional) make), a little salt, toasted sesame to decorate the salad.

To dress chili salad, you need: 3 cloves of garlic, 80 ml of oil (you can use sunflower, rapeseed, olive or other oils), 1 teaspoon of grated ginger, 1 teaspoon of chili flakes, 2 teaspoons of pepper, 1 teaspoon of salt.

Cooking process: first prepare the chili oil for the salad, it is better to prepare the oil the night before so that its flavor is more pronounced. Put minced garlic, grated ginger, chili flakes, pepper and salt in a heatproof bowl and set aside.

Do not use glass or porcelain dishes, and do not hesitate to choose pots or pans for cooking, since the oil needs to be heated in the oven. Pour the oil into the selected container and heat it on medium heat for about 2-3 minutes, measure the temperature of the oil with a food thermometer and turn off the oven when the oil temperature reaches 160 ° C; if you don’t have a thermometer, heat the oil until it reaches critical temperature in less than 2 minutes. Then pour the oil over the spice mixture and let it sit for at least 30 minutes.

Now prepare the salad itself – cut off the ends of the cucumber and cut the cucumber in half lengthwise. Place the cucumber halves cut side down on a cutting board or other hard and stable surface. Then carefully press the cucumber with the blade of the knife and tap the knife with the palm of your hand so that the cucumber splits; Do not forget to chop the cucumber along its entire length.

Cut the shredded cucumber diagonally into slices about 1 cm thick and transfer them to a storage container. Sprinkle the cucumber slices with a pinch of salt and stir, leave for about 20 minutes, then drain off the excess cucumber liquid.

In a separate bowl, mix finely chopped garlic and rice vinegar, leave for about 10-15 minutes until the garlic softens. Later, add the expected amount of soy sauce, prepared chili and sesame oil, add sugar. Pour the cucumber and salad dressing into a bowl and mix only when you are about to serve the salad. Don’t forget to sprinkle the salad with toasted sesame seeds; eat a salad with rice or egg noodles. Tasty!

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