by Kate Heyhoe
Indochinese Cucumber Salad
Actually more like a fresh relish, variations of this salad are served throughout Thailand, Burma, Laos, Vietnam and Cambodia. Always served in small portions, some recipes contain mint, others cilantro; some use lime juice, others rice, white or cider vinegar; some are topped with chopped toasted peanuts, others with fiercely potent red pepper. All, though, use the fresh, tart taste of the cucumber as a basic way of cleansing the palate, complimenting the overall experience of the meal. Play around with different proportions and try varying the ingredients. I have to admit that as many times as I've made this salad, I doubt I've ever made it exactly the same way twice.
- 1 large cucumber
- 2 tablespoons fresh mint leaves, chopped
- 3 teaspoons fish sauce
- dash of crushed red pepper flakes
- 2 teaspoons cider vinegar
- 1/2 lime
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- toasted sesame seeds
1. Peel the cucumber. Quarter it lengthwise, and remove the seeds. Cut the quarters into 1/4 inch thick pieces. Lightly salt them and leave to drain in a colander for 15 to 30 minutes.
2. Squeeze the lime juice into a small bowl. Mix in all remaining ingredients except the sesame seeds.
3. Dry the cucumbers and mix together with the dressing. Chill for 5 to 10 minutes before serving. Serve with the reserved sesame seeds on top.
Copyright © 1997, 2007, Kate Heyhoe. All rights reserved.
Modified March 2007