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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 |
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2
30 ml
100 ml
1/2
1-2
2
1
small bunch
1
small bunch
1/4 teaspoon
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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
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Method :
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Use a vegetable peeler to remove strips of
the cucumber peel.
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Halve the cucumber lengthways and cut into
slices.
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Place the slices on a plate and sprinkle
with a little salt.
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Leave to stand for 15 minutes, then rinse
and drain.
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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.
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Add the chilies, shallots, herbs and
cucumber to the dressing.
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Leave to stand for 15-20 minutes to allow
the flavors to mingle before serving.
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