Introducing a refreshingly tangy and crunchy delight: Pickled Cucumber and Cabbage Salad. You will receive a symphony of flavors that will leave you craving for more. And in this version I added an Asian touch to the flavors.
Slice the cucumber and cabbage thinly. Finely chop the chili. Place them in a bowl together with salt, sugar, and vinegar.Mix thoroughly so that the cucumber starts to "sweat".
Roast the sesame seeds. Let them cool off.
Add the remaining ingredients, including the sesame seeds and coriander, and taste, Then let it stand in the refrigerator and marinate for 2 hours to mature in flavor. Serve cold.Cuisine salad: Zesty crunch, packed with a pickled punch