• 1 cucumber
  • 2 red onions
  • 250 ml vinegar
  • 120 gr. sugar
  • 30 gr. salt
  • 2 chicken breasts
  • sunflower oil
  • 2 tablespoons curry marsala
  • 1 clove of garlic, grated
  • 1/2 iceberg lettuce, finely sliced
  • 4 tablespoons sesame seeds

Dressing ingredients

  • 8 tablespoons soy sauce

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

This cucumber salad combines different Asian cuisines. A sweet and sour marinated cucumber salad with grilled Madras chicken, perfect for warm long summer nights. 

Total votes: 495


  • Boil the vinegar, sugar and salt in a saucepan until the ingredients are solved, let it cool.
  • Cut the cucumber into ribbons and chop the red onion, marinate them separately from each other with in the sweet and sour dressing for at least one hour.
  • Fry the chicken with salt and pepper in oil until it's skin is golden brown. Add the curry and garlic and fry it another minute.
  • Divide the lettuce on plates and add the pickled vegetables and sliced ​​chicken.
  • Season with soy sauce and sprinkle with sesame seeds. 

Tips from the author

Do not store cucumbers in the refrigerator because then you disrupt the further maturation!

Want to stay up-to-date? Subscribe to our newsletter!