Cucumber Asian style next level

There are more ways than one to skin a cat  --  or follow a TIKTOK trend involving cucumbers. The trend went viral and cucumber were a rare commidity in some countries.

But to prepare a less boring cucumber salad and using the entire one for a single serving is a tasty way to eat that veg. Combining it with lots of flavours is easy, because the cucumber on its own does not stick out flavourwise since it contains mostly water.

I took lots of random stuff out of my fridge and went to my Asian drawer to get the Korean toasted flavoured seaweed and the toasted seasame seeds together with sesame oil and rice vinegar. the first two items went in a mini chopper and were blizzed up.

I ate some breaded baked camembert last night and a tiny portion sized package of cranberry (Preiselbeer) was sitting on my counter. A bit of sweetness does not hurt anyone.

Some Surimi sticks or imitation crab went in as the protein. I did not use a shaker, but treated it as a salad and used two spoons to stir it. Less washing up to do.

Ingredients:

1 peeled cucumber in very thin slices

100 g imitation cra meat/Surimi chopped

5 g Korean crispy seaweed snack

2 tsp toasted sesame seeds

70 g sour cream

30 g cream cheese

1 tbsp Dijon mustard

1 tsp sesame oil

1 tbsp rice vinegar

1 tbsp cranberry sauce

50 ml pickle liquid from gherkins

lemon salt, pepper

1 green onion