Sides and Salads Recipes - Cucumber and Shallot Salad Recipe

Ingredients

• 1 cucumber, peeled, halved lengthways and seeded

• 4 shallots, halved lengthways and sliced finely along the grain

• 1-2 fresh green chilies, seeded and sliced finely lengthways

• 60ml/4 tbsp coconut milk

• 5-10ml/1-2 tsp cumin seeds, dry-roasted and ground to a powder

• salt

• 1 lime, quartered, to serve

Serves 4

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Method:

1. Slice the cucumber halves finely and sprinkle with salt Set aside for about 15 minutes. Rinse well and drain off any excess water.

2. Put the cucumber, shallots and chilies in a bowl. Pour in the coconut milk and toss well. Sprinkle most of the roasted cumin over the top.

3. Just before serving, toss the salad again, season with salt, and sprinkle over the rest of the roasted cumin. Serve with lime wedges to squeeze over the salad.

In Malaysia and Singapore, this light, refreshing salad is served with Indian food almost as often as the cooling mint-flavored cucumber raita. The Malays also enjoy this salad with many of their spicy fish and grilled meat dishes. It can be made ahead of time and keeps well in the refrigerator. Serve it as a salad, or a relish.

Cook's Tip: You can buy Thai red shallots at Asian markets and food stores.

Variations: Use mild red onions instead of shallots and add some fresh pineapple, chopped into small pieces. Omit the chilies.