This salad is found throughout Southeast Asia. It’s a great dish for entertaining since it must marinate for at least an hour before being served and can sit for a couple of hours after that.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Mix together the vinegar, ginger, sugar, and salt and toss with the cucumbers. Let stand for at least 1 hour (if it’s a warm day, and you’re going to marinate for more than an hour, refrigerate). Drain off the excess liquid.
Step 2
Just before serving, put the oil in a skillet and turn the heat to medium; a minute later, add the onion and turmeric. Cook until softened, about 5 minutes. Stir this mixture into the cucumbers, garnish with the sesame seeds, and serve.
Spicy Cucumber Salad
Step 3
In step 2, add 2 stemmed and minced small green chiles, preferably Thai, and 10 whole peppercorns to the skillet with the onion. The peppercorns will become fragrant and brown slightly. You do not need to remove them from the pan—they are delicious—but your guests should be forewarned.
Cucumber Tofu Salad
Step 4
In step 2, press the water from an 8-ounce block of firm tofu (see page 491). Brown it on both sides in the oil in a nonstick skillet, then remove and cook the onion. Cut the tofu into 1/2-inch strips and add to the salad.
