Aug 06 2009
Last summer my dear friend Veronica spent a day with us. We had fun shopping and cooking. Veron taught me to make mutton xacuti, which is a goan speciality, and it was YUMMY! To go along with the spicy xacuti, she decided to make a cucumber and onion salad. The recipe for this salad originated from Veron’s aunt in Goa, India. This is a very refreshing crunchy salad with sweet, sour and spicy notes. It goes well with spicy food and would also be great as a burger topper too.
So this one is for you Veron! Thank your aunt for it! Hope to spend some more time in the kitchen with you soon.
1/2 English cucumber
1 medium red onion
1 green chilli (optional, if you do not like the heat)
1/4 cup chopped cilantro
1 tsp sugar
1 Tbsp red wine vinegar
juice of 1/2 a lemon
Cut the cucumber lengthwise and then slice each half into thin slices. Slice the red onion as fine as you can. Add the cucumber and onion to a bowl.
Dice the chilli very fine and add it to a small bowl. Add the vinegar, lemon juice, sugar and salt. Stir well to make the dressing. I let the dressing sit for a little while to let the flavors combine.
When you are ready to serve toss the dressing with the cucumbers and onions and sprinkle the cilantro on top.
Notes: If you cannot find English seedless cucumber, you can use one regular cucumber, but remember to seed it first.