Who does not want a cooling cucumber salad in a heatwave? This one is slightly pickled in a sweet vinegar mixture before serving. It is perfect in hot weather and is even more perfect accompanying a chilli-hot dish! It is also great with deep fried items.
I like it along side a salad that is heavy with a mayonnaise dressing – it is the perfect foil for this. And with something sweet – slices of mango or rockmelon, for example. Try the cucumber in sandwiches, layered with feta, roast eggplant, roasted tomatoes, and lettuce.
Also, consider that we often think of dishes as being an individual dish, but we should also think about how we can use them in other dishes to layer flavours. These cucumbers are PURRfect for including in other salads for the sour element. Master salad makers like Bittman and Ottolenghi will always pay attention to the mix of flavours in a dish and sour is one of them. Include these in a salad dish and cut back on the vinegar or other souring agent that is included.
Sweet and Sour Cucumber Salad
1 long cucumbers, halved, seeded and sliced – peel only if the skin is thick and tough
1 shallots, finely chopped
0.5 red chilli, thinly sliced
0.25 cup rice vinegar
1 tspns white wine vinegar
0.5 tspn grated ginger
1 Tblspns palm sugar
0.5 clove garlic, crushed
Combine the cucumber, shallot and chilli in a bowl.
Combine the vinegars, 0.25 cup water, ginger, sugar and garlic in a small saucepan, and stir over medium heat until the sugar dissolves. Pour the warm dressing over the cucumber mixture and allow to stand until it cools to room temperature.
Use a slotted spoon to transfer the cucumber to a serving plate and serve. Great as an accompaniment to chilli-hot dishes, sweet dishes like mango salads or slices of mango or rockmelon, and salads with a mayonnaise dressing.