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Chamoe Cucumber Salad

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 3 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 400g chamoe
    • 🥒 1 cucumber
    • 1 red chili
    • 1 handful basil

  • Seasonings

    • 🧄 1/2 tbsp minced garlic
    • 🧂 1 pinch salt
    • 1 tbsp yuja syrup
    • 1 tbsp sesame seeds
    • 🧂 2/3 tbsp salt for brining
    • 1 tbsp vinegar for brining
    • 1 tbsp oligosaccharide for brining

PASSOS

1

Wash and partially peel the chamoe, cut in half, remove seeds (keep seeds), and slice thinly (0.3cm thickness).

2

Wash the cucumber, trim the ends, peel slightly near the stem, cut in half, and slice into half-moons.

3

Remove seeds from the red chili and slice thinly into straight strips.

4

Combine chamoe and cucumber slices in a bowl, add salt, vinegar, and oligosaccharide, and let brine for 10 minutes. Squeeze out excess liquid and transfer to a mixing bowl.

5

Mix brined chamoe and cucumber with minced garlic, yuja syrup, red chili, salt, and sesame seeds until well combined.

6

Lightly toss in basil leaves and serve on a plate.

NUTRIENTES

Por 1 Porção

🔥

120

Calorias

  • 2g
    Proteína
  • 25g
    Carboidratos
  • 2g
    Gorduras

💡 Dicas

Use fresh chamoe and cucumber for the best flavor.Adjust seasoning to taste, especially the yuja syrup for sweetness.Serve immediately for the freshest taste or refrigerate for up to 2 hours.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.