Cucumber salad dressing with ginger and chili
4 servings
30 minutes
Cucumber dressing for salads with ginger and chili is a refreshing sauce with a spicy note from Japanese cuisine. It combines the sweetness of sugar, the mild acidity of rice vinegar, and the spicy accents of ginger, garlic, and hot chili. Finely grated cucumbers and fresh green onions add lightness and juiciness to the sauce, making it an ideal complement to light salads, seafood, and vegetable dishes. This dressing beautifully enhances the natural flavors of the ingredients while adding a subtle exotic twist. Historically, Japanese people use a combination of sour and sweet components for flavor balance, and the addition of ginger and chili reflects a traditional pursuit of harmony between freshness and spiciness. Serve chilled to reveal all facets of the flavor bouquet!
1
Pour vinegar and water into a pan, add sugar, ginger, and garlic. Bring to a boil, add salt, and cook for 2 minutes, stirring until the sugar dissolves. Cool down.
- Rice vinegar: 225 ml
- Water: 225 ml
- Sugar: 125 g
- Ginger root: 1 piece
- Garlic: 1 clove
- Salt: to taste
2
Put grated cucumber, finely chopped green onion, and then add minced chili into a bowl. Mix with the chilled sauce, removing garlic and ginger. Stir well and place in the refrigerator.
- Cucumbers: 225 g
- Spring onion: 6 stems
- Red chili pepper: 2 pieces
