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Insanely hot cucumber salad, Indonesian

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • 3 tbsp rice vinegar
  • 2 tsp cane sugar
  • 1 tomato(s)
  • 1 small onion(s)
  • 1 chili pepper(s), fresh red
  • Salt
  • Sambal Oelek

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

Atjar Ketimun

Trim the ends of the cucumber and peel the cucumber lengthwise (organic cucumbers can be left unpeeled). Thinly slice the cucumber and arrange in a bowl. Sprinkle with salt and let rest for 15 minutes, then drain. Peel, deseed, and dice the tomato. Thinly slice the onion. Deseed and finely chop the chili. Add the tomato, onion, and chili to the cucumber. Whisk together the vinegar, sugar, and a pinch of salt, along with the sambal oelek, depending on how spicy you like it. Pour this dressing over the salad, stir, and let chill for a while. Mix well again before serving. Tip: If you don’t like it too spicy, simply omit the sambal oelek.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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