Cambodian Cucumber Salad
Grilled meat, rice and noodles. The Cambodian diet can at times get repetitive and every so often my cycling system craves some vitamins. These can easily be found in the abundance of fresh fruit but also at small salad stands found by the side of the road. Using the best of Cambodian ingredients these small salads are cool and refreshing and the perfect mid afternoon antidote.
- 4 small cucumbers, peeled
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 clove garlic minced
- 4 tablespoons of good soy sauce
- 1 tablespoon sesame oil
- one small red chili, seeds removed and finely chopped
- 2 tsp ground peanuts (optional)
1. Slice cucumbers lengthwise. Sprinkle with a little salt and place on some paper towels to drain of excess liquid.
2. Now slice cucumbers again into thin strips. Place in a bowl and set aside.
3. In a small bowl, combine the remaining ingredients and whiz with a fork for a few minutes.
4. Dash the sauce over the cucumbers and toss to coat. Serve with a sprinkle of peanuts.
Originally posted 2009-12-22 08:44:00.
This entry was posted on Friday, January 27th, 2012 at 15:59 and is filed under Cambodian Recipes, Mekong Posts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.
Very different and lovely… Thanks for sharing…
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Referring to its nutritional value has little cucumber calories which provides a reduced amount of carbohydrates as opposed to water that has generous amounts.