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Indonesian Cucumber Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Indonesian Cucumber Salad 3

Indonesian Cucumber Salad 3 finds its roots at the heart of home kitchens, where it graces tables during casual family meals. Passed down through generations, this dish isn't confined to special occasions but rather a staple in everyday dining, loved for its simplicity and the way it brings people together without ceremony.

The salad should taste refreshing and creamy, with the coolness of cucumber harmonizing with the tang of yogurt and the subtle warmth of garlic. A sprinkle of dill introduces a hint of earthiness, while the salt, measured by instinct, elevates the flavors. It's a dish that captures the essence of Indonesian home cooking: generous, straightforward, and meant to be shared.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing 2 cucumbers thoroughly under cold running water. Peel the cucumbers if desired, or leave the skin on for added texture and color. Slice the cucumbers into thin rounds, about 1/4 inch thick, and place them in a large mixing bowl.
  2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. The garlic will infuse the cucumbers with a subtle, aromatic flavor.
  3. In a separate small bowl, combine 200 g of yogurt with a generous pinch of fine sea salt. Stir until the salt is fully dissolved into the yogurt, creating a smooth, creamy dressing. Adjust the salt to taste, keeping in mind that the cucumbers will absorb some of the saltiness.
  4. Pour the yogurt dressing over the cucumbers and garlic. Add a handful of fresh dill, finely chopped, to the bowl. The dill will add a fresh, herbaceous note that complements the coolness of the cucumbers.
  5. Gently toss the cucumbers, garlic, yogurt, and dill together using a large spoon or your hands. Be careful to mix until the cucumbers are evenly coated with the dressing, but not so vigorously that the cucumber slices break or become mushy.
  6. Transfer the dressed cucumber salad to a serving dish. Serve immediately with fresh bread on the side, allowing the flavors to meld slightly while maintaining the crispness of the cucumbers. This salad is best enjoyed fresh, as the cucumbers will start to release water and lose their crunch over time.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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