Perfect for the barbecue: classic cucumber salad with a difference
1 tbsp the ginger carrots
2 tbsp the first miso
2 tbsp sesame seeds
1 small piece of ginger
2 tbsp vinegar
1 tbsp vegetable oil
1 tbsp water
1 tbsp agave syrup
squeeze lemon juice
Here is how we proceed
The fresh summer salad garnish goes in a jiffy:
In the first step, we wash the cucumber and cut/grate it into fine slices. We also peel the ginger and cut it into very small cubes.
Arrange the cucumbers on the plate and add the ginger and "the ginger carrots".
For the miso dressing, mix vinegar, olive oil, water, agave syrup, 1 teaspoon of "the first miso" and a squeeze of lemon juice and pour over the slices of cucumber and "the ginger carrots". Then sprinkle with sesame seeds, top with fresh cress and the fresh and sour cucumber salad full of microbiotic life is ready.