Cucumber salad with seaweed, crab sticks and quail eggs

Portions: 4 persons | Preparation: 20 minutes

The preparation of this salad is quite simple, but it might allow you to discover new flavors… The flavorful soy sauce, balsamic vinegar and olive oil dressing perfectly complement the flavor of this lively, Asian-inspired salad, which is served with sesame seeds at the end.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Cucumber salad with seaweed
Cucumber salad with seaweed

Portions: 4 persons | Preparation: 20 minutes

The preparation of this salad is quite simple, but it might allow you to discover new flavors… The flavorful soy sauce, balsamic vinegar and olive oil dressing perfectly complement the flavor of this lively, Asian-inspired salad, which is served with sesame seeds at the end.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

season: Winter | region: Asia | preparation: Cook | menu: Salads | cuisine: Asian recipes

Ingredients

  • 6-8 quail eggs
  • 2 cucumbers
  • 200 g crab sticks
  • 2-3 spring onions
  • 200 g seaweed, pickled
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • salt, to taste Flavor
  • 1 tsp sesame seeds

Instructions

  1. Place the quail eggs in a saucepan, fill with water and cook.
  2. Let them cool, peel and halve.
  3. Wash the cucumbers, halve and slice thinly.
  4. Cut the crab sticks into small pieces.
  5. Finely chop the spring onions .
  6. Drain the seaweed from the marinade and cut into 3-4 cm pieces.
  7. Pour the soy sauce, balsamic vinegar and olive oil into a small bowl and whisk together with a whisk.
  8. Quail eggs, cucumber, crab sticks, spring onions and seaweed in put in a salad bowl, pour the dressing over it and mix.
  9. Then season with salt and mix well again.
  10. Before serving, sprinkle the cucumber salad with sesame seeds.

Utensils

  • pan
  • knife
  • cutting board
  • bowl
  • whisk
  • salad bowl