- ¾ cup walnut cookie mold
- 1 Cucumber (seeds removed and cut into thin strips)
- 1 ½ cups Snow peas (sugar snaps)
- 1 ¼ inches fresh ginger (peeled and finely grated)
- 1 ¼ cups canned Water chestnut
- 2 Oranges
- 1 sugar
- 5 Rice vinegar
- ½ teaspoon light soy sauce
1 Cutting board, 1 Small knife, 1 Peeler, 1 großer Pot mit Deckel, 1 Measuring cups, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spoon, 1 Fine-mesh sieve oder Fettabscheidekännchen, 1 große Bowl, 1 Ladle
Put the wakame seaweed into a bowl and soak in warm water for 15 minutes.
Put the cucumber in a colander and sprinkle with about 1 tsp salt. Leave for 10 minutes to soften.
Drain the wakame, cut off and discard any hard spine and chop lengthways.
Add the snow peas, ginger and water chestnuts to the bowl with the seaweed.
Use a sharp serrated knife to peel away the orange peel, removing all traces of pith. Remove the flesh from the orange membrane, catching and reserving any juice. Halve the orange segments and add to the bowl.
Rinse the cucumber and squeeze out the excess water, add to the salad bowl.
Put the sugar, rice vinegar and soy sauce into a jam jar, add a pinch of salt and shake to mix. Drizzle over the dressing and leave to marinate for 30 minutes.
Garnish with some chopped red chilli and serve with sesame seeds to sprinkle.