Gastronomixs

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.

Cucumber vinaigrette

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Ingredients

½

1l

cucumber

1

small

red onion

¼

bunch

coriander, fresh

¼

 

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.

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