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Thai cucumber salad, Prescriptions, Any category, Any kitchen, Any menu, Vegetarian food, Salads, Vegetable salads, Thai food

Ingredients portion 3

Chilli pepper to taste

Cucumbers 300 g

Chopped coriander to taste

Sesame seeds 2 tablespoons

Soy sauce 2 tablespoons

Honey 1 teaspoon

Olive oil 2 tablespoons

Lime juice 1 teaspoon

Cooking instructions 10 minutes

1 Slice the cucumbers into thin slices.

2 Slice the chilli into thin rounds.

3 Toast the sesame seeds.

4 For the sauce, mix the soya sauce, lime juice, honey and olive oil.

5 Mix the cucumbers with the sauce, add the cilantro and sprinkle the sesame seeds on top.

Homemade marmalade with agar-agar

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .