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Indonesian Cucumber Salad

Serves 4 to 6 Salad vegetarian, Salads

Indonesian Cucumber Salad

Indonesian Cucumber Salad, or "Salad Timun," is a refreshing dish often found on home tables across the archipelago. It's a staple for family meals, where the simplicity of its preparation belies the depth of flavor it offers. This salad is not tied to any particular holiday or feast; instead, it's a daily companion to a variety of dishes, offering a cool and creamy counterpoint to spicier fare.

A careful balance of cool cucumber and creamy yogurt forms the base, with a whisper of garlic and dill providing aromatic depth. Fine sea salt, measured by instinct, enhances the natural sweetness of the cucumbers. Each bite is a reminder of the effortless harmony that characterizes Indonesian home cooking, where the ingredients sing in unison rather than compete for attention.

Ingredients

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

Method

  1. Start by washing the 2 cucumbers thoroughly under cold running water. Peel the cucumbers if desired, then slice them into thin rounds, about 1/8 inch thick. This thickness allows the cucumbers to absorb the dressing while maintaining a slight crunch.
  2. In a large mixing bowl, combine the sliced cucumbers with a pinch of fine sea salt. Toss them gently with your hands to ensure the salt is evenly distributed. Let them sit for about 10 minutes to draw out excess moisture, which will enhance their crispness.
  3. While the cucumbers are resting, prepare the dressing. Mince 1 clove of garlic finely and add it to 200 g of yogurt in a small bowl. Stir in a generous handful of chopped dill, adjusting the amount to your taste preference. This will infuse the yogurt with a fresh, herbaceous flavor.
  4. After the cucumbers have released some of their water, drain any excess liquid from the bowl. Add the yogurt dressing to the cucumbers, ensuring that each slice is well-coated. The yogurt should cling to the cucumbers, creating a creamy texture.
  5. Taste the salad and adjust the seasoning with more fine sea salt if needed. The balance should be slightly tangy from the yogurt, with a hint of garlic and the aromatic freshness of dill.
  6. Toss the salad gently to avoid breaking the cucumber slices. Use a folding motion with a spatula or your hands to keep the pieces intact and evenly coated with the dressing.
  7. Serve the Indonesian Cucumber Salad immediately, accompanied by fresh bread. The salad's cool, creamy texture pairs beautifully with the bread, making it a refreshing side dish perfect for sharing.
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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