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Slightly Pickled Cucumber Salad
Slightly Pickled Cucumber Salad is a great side dish for coconut milk based curries, fried fish cakes or satay.
Directions
- Dissolve the sugar & salt in the water. It helps if you heat the water first. Add the vinegar.
- Slice the cucumbers in half, lengthwise, then lay on their flat cut sides for easier chopping. Chop into thin slices. Slice the shallots into thin slices & chilies into small rounds as well.
- In a small bowl, cover the cucumbers, shallots & chilies with the syrup mixture. Leave in the refrigerator for up to 3 hours before your meal.
Note:
Slightly Pickled Cucumber Salad is usually served with coconut-based curries, fish cakes and satay. It's sweet, tart & spice helps cut the heaviness of the coconut milk or oil.
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Ingredients: What You'll Need
- 1 cup sliced thai-size cucumbers, about 2
- 4 tablespoons water
- 2 tablespoons white sugar
- 3/4 teaspoon salt
- 1/4 cup sliced shallots
- 1 teaspoon sliced medium-sized thai chilies and/or orange chilies
- 1 tablespoon vinegar
1
This is improved if you substitute fish sauce for the salt.
The recipe should probably stipulate white (wine) vinegar. What’s left over from your average jar of cornichons/gherkins is usually fine by the way.
My personal taste is for half the stated amount of shallot (or spring onion/young garlic).
This is grand with many cold meats or fish. It’s probably worth experimenting with variations, e.g italian herbs and mustard seeds or using young courgette/marrow.