Sweet and Sour Cucumber Recipe

Short, fat cucumbers are a common sight in the markets of Vietnam. Because they are so refreshing, they are either peeled and eaten as a snack and dressed with lime and herbs for a delightful accompaniment to meat, poultry and seafood dishes. This salad is a great addition to the summer barbecue or salad table.

Ingredients : Serves 4-6

30 ml

100 ml

1/2

1-2

1 small bunch

1/4 teaspoon

Cucumbers

Sugar

Rice vinegar

Lime, juiced

Green Thai chilies, seeded and finely sliced

Shallots, halved and finely sliced

Fresh coriander (cilantro), stalks removed, leaves finely chopped

Fresh mint, stalks removed, leaves finely chopped

Salt

Method :

Use a vegetable peeler to remove strips of the cucumber peel.
Halve the cucumber lengthways and cut into slices.
Place the slices on a plate and sprinkle with a little salt.
Leave to stand for 15 minutes, then rinse and drain.
In a bowl, mix the sugar with the vinegar until it has dissolved, then stir in the lime juice and a little salt to taste.
Add the chilies, shallots, herbs and cucumber to the dressing.
Leave to stand for 15-20 minutes to allow the flavors to mingle before serving.