Cucumber, chili and tomato salad

About 10 days ago, I cooked a batch of Southern style fried chicken but with a totally Asian take. While the texture was the same as traditional Southern style fried chicken, the aroma, color and flavors were totally different. Fried chicken, Asian style

To accompany the fried chicken, I made a simple salad. The dressing? Oil free. Just lemon juice, sugar and patis (fish sauce). Don’t look shocked. Once mixed with the onions, chili and cilantro, the effect was wonderful.


  • 1 cucumber, peeled and cut into half-inch cubes
    4 tomatoes, cut into half-inch cubes
    1 finger chili, sliced thinly
    12 to 15 onion leaves, cut into half-inch lengths
    1 small onion, roughly chopped
    juice of half a lemon (I used native lemon, the one with the green peel)
    ½ tsp. of patis (fish sauce)
    1 tbsp. of sugar
    cilantro leaves, for garnish


  1. Place all the salad ingredients, except the cilantro, in a bowl. Toss gently using your fingers. Sprinkle the cilantro on top before serving.

Prep time (duration): 5 minutes

Number of servings (yield): 4