Cucumber salad has been popular amongst many Western cultures for centuries, particularly in Germany. However, the combination with light Umami sauce is a new one, adding a new dimension to the dish. As most German recipes use Yogurt, we have decided to develop a vegan version. Overall, this recipe demonstrates the great potential of merging Eastern and Western cuisine and adapting it to modern vegan food culture.
This cucumber salad is a cool delicious appetizer for any dish. This dish derives its special taste from the Soba Shiro Tamari sauce which adds umami flavours that perfectly complement the fresh flavours of the dill and the cucumbers. Soba Shiro Tamari sauce can be classified as a light umami sauce. It is a delicate sauce that has a freshness in taste which makes it very suitable for this salad.
- 1 Cucumber, thinly sliced
- Some Salt to sprinkle over the cucumber
- 6 g dill, finely chopped
- 1 squeeze of lemon
- 1 Tbsp white wine vinegar
- 4 Tbsp Soba Shiro Tamari
- 2 tsp Sugar
- 1 tbsp olive oil
Thinly slice the cucumber (ca. 2 mm thick). In a bowl, toss the cucumber slices with some salt. The salt will extract the excess water. Let it sit for about 10 Minutes, and then remove the water from the bowl.
Mix white wine vinegar, Soba Shiro Tamari, sugar, olive oil, and lemon in a bowl until the sugar is dissolved. Add about a third of the dill into the sauce.
Add the sauce to the cucumbers and add the rest of the chopped dill to the mixture. Sprinkle everything with some pepper. The salad is now ready to be served.