Cucumber vinaigrette
A cucumber-based vinaigrette that uses the sweet Indonesian soy sauce ketjap. This vinaigrette is wonderfully tangy, slightly spicy and a little mysterious.
Creation by Patrick Stolker, Lute restaurant, Amstelveen, the Netherlands.
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Ingredients
|
500 |
ml |
cucumber |
|
1 |
small |
red onion |
|
0.25 |
bunch |
coriander, fresh |
|
0.25 |
|
red chilli pepper |
|
100 |
ml |
sweet soy sauce (ketjap) |
|
1 |
|
lime, juice |
Preparation method
- Peel the cucumber, cut it in half, and remove the seed membranes.
- Chop the cucumber and red onion into fine dice (brunoise).
- Chop the coriander and the red chilli pepper very finely and add to the cucumber and red onion.
- Whisk together the ketjap and lime juice and add to the other ingredients.
Serving suggestions
- Combines well with oysters, but also with fish like tuna.
- As vinaigrette with a summer salad, e.g. with mackerel, tomato and quinoa.
- Use in a composition with components of poultry, eggplant, and noodles.