- Servings: 4
- Preparation time: 20 minutes
- 2 cucumbers
- 1 onion
- 1/2 cup almonds, slivered
- 4 tbs sweet chili sauce
- 1 lemon
- salt, pepper
- 1/2 bunch of chopped fresh cilantro
1.Utensils: peeler, grater, bowl, nonstick sealed pan (Fissler protect steelux premium), chef's knife (Fissler perfection), cutting board
2.Peel cucumbers and use a spiral cutter to slice them into long spaghetti-like strips. Then put in a bowl and sprinkle with salt.
3.Peel and finely chop the onion. Wash the lemon in hot water and zest. Toast the almonds in a dry pan. Rinse the cilantro, shake dry and chop finely.
4.Lightly press and drain cucumber, removing any excess water, and then toss cucumber strips with almonds, coriander, lemon zest and sweet chili sauce. Season with salt and pepper.
5.Tip: For best results let the salad sit for another 10 minutes in the marinade.