Wild cucumbers

8 servings

10 minutes

The soft center with seeds should be removed from cucumbers so that they do not release too much liquid before they end up on plates. In general, this appetizer should be prepared immediately before serving - the vegetables should be fresh, as if they just came from the garden.

Energy value per serving

• Calories: 49.1
• Proteins: 1.5g
• Fats: 2.8g
• Carbohydrates: 4.6g

Ingredients

• Cucumbers: 500 g
• Fresh chili peppers: 0.5 pc
• Fresh ginger: 50 g
• Peanut butter: 1 tsp
• Lemon juice: 1 tsp
• Soy sauce: 3 tbsp
• Sesame oil: 1 tbsp

Cooking steps

1. Peel the cucumbers, cut them in half lengthwise. Use a teaspoon with a sharp end to scoop out the flesh with seeds. Cut the cucumbers into half-moon segments half a centimeter wide.

   Required ingredients:

   • Cucumbers: 500 g

2. Peel the ginger and grate it on a fine grater.

   Required ingredients:

   • Fresh ginger: 50 g

3. Remove seeds and inner partitions from the chili pepper and chop finely. Add ginger and pepper to the chopped cucumbers.

   Required ingredients:

   • Fresh chili peppers: 0.5 piece
   • Fresh ginger: 50 g

4. For the sauce, gradually pour lemon juice, soy sauce, and sesame oil into the peanut butter, mixing thoroughly until smooth.

   Required ingredients:

   • Peanut butter: 1 teaspoon
   • Lemon juice: 1 teaspoon
   • Soy sauce: 3 tablespoons
   • Sesame oil: 1 tablespoon

5. Place the sliced cucumbers in a bowl or a container with a tight lid. Pour in the sauce. Close the lid and shake the container to mix.

   Required ingredients:

   • Cucumbers: 500 g
   • Peanut butter: 1 teaspoon
   • Lemon juice: 1 teaspoon
   • Soy sauce: 3 tablespoons
   • Sesame oil: 1 tablespoon

6. Serve immediately.