Asian cucumber salad (Vegan)

 This recipe comes from the German recipe database Chefkoch.de. It’s very versatile, so feel free to add freshly chopped coriander, garlic and lime juice to taste if desired.  Chopped peanuts over the finished salad are also a nice addition.

Ingredients for 2 servings:

150 sugar
1 cucumber
1 red chilli
125 ml rice vinegar
1 tsp salt
4 shallots

Cut the shallots into thin slices. Peel the cucumber, cut into four long slices lengthways, remove the seeds and cut cucumber into strips. Remove seeds from chilli and dice finely. Put all the ingredients into a serving bowl.
To make the salad dressing, heat the rice vinegar, sugar and salt in a small pan until boiling, stir well and allow to cool. To stop the salad from becoming too watery, add the dressing to the salad 15 minutes before serving.

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