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Asian Style Cucumber Salad

This is another of my favourite summer salads.  Cucumbers are practically in glut this time of year, but I can’t get inspired to do any preserving.  One year I made dozens of jars of bread-and-butter cucumbers, but by the time cucumber season finished I was quite happy to leave them un-opened.  By the time I started to feel like cucumber again, the season had come round again.  They sat very decoratively on a shelf for several years.

Now I try very hard to discipline myself to plant only one cucumber vine each fruiting planting break throughout spring and summer.  That way I have continuity of supply all season, and I still end up giving lots away.

The Recipe

This recipe uses 2 continental cucumbers. They need to be sliced lengthways very fine.  I use the broad blade on my grater, and to get the green edges, I grate the cucumber lengthways, and discard the first and last slices, and, if the middle is too seedy, a couple of middle slices too.

  • Put the sliced cucumbers in a colander, sprinkle with a dessertspoon of salt, and leave to drain for about half an hour.
  • Toast 2 dessertspoons of sesame seeds in a heavy pan, shaking to get an even toast.
  • Finely slice half a red onion.
  • Make a dressing by blending together
    • 1 or 2 chilis (depending on how hot they are)
    • 2 cloves of garlic
    • a thumb sized knob of fresh ginger
    • 4 or 5 leaves of culantro or sprigs of coriander
    • several drops of sesame oil
    • 4 dessertspoons of lime cordial
    • 1 dessertspoon of fish sauce
  • Rinse the cucumber in fresh water, drain well, pat dry, and toss with the sliced onion, toasted sesame seeds, and dressing.

This salad holds relatively well, so it’s a good one to take to a barbeque or make ahead of time.  Goes really well with barbequed fish.

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{ 1 comment… add one }
  • Cherie February 15, 2011, 10:05 pm

    Oh, that looks so yum, my mouth is watering! Will be making this one for sure, thanks 🙂

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