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.
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
- 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