Korean cucumber salad
This Asian-style salad is a more exciting take on the classic cucumber salad.
Contents
- 600 g fresh cucumber
- 1 package Grüne Fee chives
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp salt
- 1 tbsp brown sugar
- Cayenne pepper
- 4 cloves garlic
- 2 tbsp sesame seeds
Use
- Cucumber
Cucumber
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Cucumbers are great for daily consumption. To ensure maximum freshness and nutritional benefits, you should always choose locally produced cucumbers.
Storage tips
Plastic-wrapped Grüne Fee cucumbers are best stored between +12 and +14 °C. Due to the high water content of cucumbers, keeping them in a warm location will slowly cause the water to evaporate and the cucumbers to become shrivelled. While cucumbers are sensitive to cold, it is still better to keep them in the refrigerator than in a warm location.
Note! Avoid storing cucumbers next to bananas or citrus fruits: this will trigger chemical reactions that can cause cucumbers to yellow and spoil rapidly. Sour varieties of apples and tomatoes can also have the same effect. Therefore, you should keep cucumbers separately from these fruits for a significantly longer shelf life.
- Chives
Chives
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Chives are commonly used for adding flavour to salads and soups. Also suitable on sandwiches. Milder than scallions. For a simple and tasty side salad, combine fresh chives with tomatoes, cucumber, and sour cream. Chives are best when fresh, but also great when dried.
Storage tips
Fresh chives last longest when kept between +4 and +8 °C. This means storage is easiest in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep well on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool.
Preparation
Thinly slice the cucumbers. Mix together the soy sauce, vinegar, sesame oil, salt, sugar, and cayenne pepper. Add the sliced cucumber, thinly sliced chives, crushed garlic, and sesame seeds. Toss and let flavours mix for 1 hour to 2 days.
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