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.
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.
- Cucumbers: 500 g
2
Peel the ginger and grate it on a fine grater.
- 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.
- Fresh chili pepper: 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.
- 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.
- Cucumbers: 500 g
- Peanut butter: 1 teaspoon
- Lemon juice: 1 teaspoon
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
6
Serve immediately.
