Summary

Ingredients

• 2 cucumber (s)
• 1 tablespoon cane sugar
• 2 bunches spring onion (s), red
• 2 chilli pepper (s), e.g. Thai bird eyes
• 3 cm ginger
• 2 tablespoon lime juice
• 1 teaspoon fish sauce
• 3 cloves garlic, young
• 1 tuber / n fennel, young, with green
• salt and pepper

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Instructions

1. Slice the cucumber into fine rings, place in a bowl and season with salt. Let it steep for about 15 minutes and then rinse well.
2. Meanwhile, cut the spring onions and ginger into thin slices, cut the fennel, chilli peppers and garlic into small pieces. Put in a bowl with the cucumber and mix everything well.
3. Put in the fridge for half an hour so that the salad is well permeated.