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 Broken Cucumber Recipe
A very tasty and simple salad. A minimum of components with maximum taste. Peppermint oil (read about it below) I already had everything ready. Therefore, without putting it off, I made a salad and was not disappointed. I give it to you!
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Chinese Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Chinese Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Beat off the cucumbers with the back of the knife so that cracks appear.
    Beat off the cucumbers with the back of the knife so that cracks appear.
  2. Cucumbers cut into cubes, mix with coriander leaves and crushed garlic.
    Cucumbers cut into cubes, mix with coriander leaves and crushed garlic.
  3. Fry the cashews and cool them. Chop half of the nuts into large pieces.
    Fry the cashews and cool them. Chop half of the nuts into large pieces.
  4. Prepare the dressing: mix soy sauce with sugar. Add pepper oil, rice vinegar, sesame oil. A little bit about pepper oil. Only instead of olive oil, I took sunflower oil without smell. So, sterilize the bottle, heat up the oil (200 ml). Mix of peppers (I have black, green, pink, white) chop 2 tbsp.l. Wash and dry the parsley. Pour pepper into the bottle, add parsley, pour oil. Let it cool down. Store in a cool, dark place. Oliver recommends using a refrigerator for this purpose, but there the oil thickens and becomes cloudy. If you use fresh herbs, the oil will change color to green. My oil was infused for a week. It became fragrant and slightly spicy. For fans of "hotter", instead of a mixture of peppers, you can put a chili pepper pod.
    Prepare the dressing: mix soy sauce with sugar. Add pepper oil, rice vinegar, sesame oil. A little bit about pepper oil. Only instead of olive oil, I took sunflower oil without smell. So, sterilize the bottle, heat up the oil (200 ml). Mix of peppers (I have black, green, pink, white) chop 2 tbsp.l. Wash and dry the parsley. Pour pepper into the bottle, add parsley, pour oil. Let it cool down. Store in a cool, dark place. Oliver recommends using a refrigerator for this purpose, but there the oil thickens and becomes cloudy. If you use fresh herbs, the oil will change color to green. My oil was infused for a week. It became fragrant and slightly spicy. For fans of "hotter", instead of a mixture of peppers, you can put a chili pepper pod.
  5. Add the dressing and nuts to the salad, mix and serve immediately.
    Add the dressing and nuts to the salad, mix and serve immediately.
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