Smashed Cucumber Salad with Sour Kombucha Dressing
This recipe can be a standalone dish or a salad base for your favorite add-ons
Time: 20 mins
Serving : 2-3
- 2 long cucumber (about 500 g)
- 3 garlic cloves, chopped
- 2 cups chopped cilantro
- ¼ cup sour kombucha/kombucha vinegar
- 2 tsp soy sauce/tamari
- 2 tsp salt
- 3 tbsp extra virgin olive oil
- 2 tsp Red chili pepper flake (optional)
Step 1: Cut cucumbers in half lengthwise, smashed with the flat side of the chopper or a meat mallet until cracked, dice and place into a big bowl.
Step 2: Pour virgin olive oil into a saucepan, add pressed garlic and chill (optional), lightly heat up and cook the garlic until you can smell the aroma.
Step 3: Turn off heat, pour the mixture into the bowl with chopped cucumber, add salt, soy sauce/tamari, sour kombucha, cilantro
Step 4: Mix thoroughly, garnish with cilantro and ready to serve
- Smashing the cucumber instead of dicing increase the surface area of each piece, making it easier to absorb the dressing.
- To optimize taste, let it marinate in the refrigerator for 20 minutes before serving.
- Use very sour kombucha or kombucha vinegar to make it mouth-watering and appetizing.
Hand-torn Sauteed Sour Cabbage
- 1 small head / ½ big head cabbage
- 2 clove garlic, chopped
- 2 dried chili pepper, chopped
- 4 tbsp extra virgin olive oil/coconut oil
- 3 tbsp sour kombucha/kombucha vinegar
Step 1: Discard the first layer of cabbage, hand tear the rest into similar sized small pieces
Step 2: Heat up oil, garlic and chili pepper in a large saute pan until aromatic, add cabbage
Step 3: Saute for 3-5 minutes until tender, add salt and saute for another 30 seconds
Step 4: Turn off heat, add kombucha vinegar, saute for 30 seconds, ready to serve
- To save time you can always chop the cabbage, but hand tearing makes each mouthful more fun and rich.
- Coconut oil has a higher smoke point and is a better option if you prefer high heat cooking.