Pickled Cucumber Salad

Cucumbers are at the height of their season, and this refreshing salad is a delicious way to enjoy them.  It’s ideal served with an Asian meal or alongside a spicy dish, or even as part of a buffet. We serve it our Indonesian Banquet Cooking Class, and it matches perfectly with Chicken Satays and Peanut Sauce.

Ingredients (serves 4):
2 tablespoons rice wine vinegar
2 teaspoons caster sugar
1 teaspoon salt
2 small or one large cucumber (Lebanese or telegraph are best)
2 birds eye chillies, finely chopped
1 Asian shallot or ¼ red onion, finely diced

1. Place the vinegar, sugar and salt in a bowl and stir until sugar is dissolved.
2. Cut the cucumber in half lengthways, remove the seeds and slice thinly.
3. Add the cucumber to the vinegar mixture together with the chilli and shallot and combine. Cover and marinate in the fridge for 1 hour, stirring occasionally.

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