About the Recipe
This is our take on the viral spicy Asian Cucumber Salad. This recipe makes an easy side dish for your next Malaysian dish or a great side salad for any meal.
Ingredients
5-6 small cucumbers, washed with ends cut off
1 tbsp salt
1 pair chopsticks, take away chopsticks are good, as they will be used as a guide for chopping
Dressing:
1 tbsp Malay Taste Kicap Manis
3 tbsp Malay Taste Sambal Oelek
1-3 tsp sugar, we like to use coconut palm sugar
1 garlic clove, minced
1 lime, juice
1 spring onion, finely chopped
chopped fresh coriander and mint, for serving
Made with
Our tip
This salad is easily customisable, try adding different spices like Vietnamese Dipping sauces or Korean Gochujang, or different herds like makrut lime leaves or lemongrass.
Preparation
Using 2 chopsticks either side of a cucumber. Make thin slices across the top of the cucumber using the chopsticks making sure you don't go fully through the cucumbers. Flip the cucumbers over and slice again but at a 45° angle. Do this for all the cucumbers and place them all into a large bowl and add 1 tbsp of salt. Gently massage the salt into cucumbers and leave for 5-10 minutes.
After 5-10 minutes, rinse the cucumbers with cold water, until the salt is removed. If you leave the salt on for longer than 10 minutes the cucumbers may break down and not be as crunchy.
Add the dressing ingredients and mix well. Season with sugar to your preference. Add to the cucumbers ensuring they all get coated in the dressing. Leave the salad to marinade for 30 minutes in the fridge. Garnish with fresh coriander and mint, then serve.