May 9, 2013

Chilled Cucumber Salad With Garlic

It all started while I was reading Andrea Nguyen's interview in Monica Bhide's brilliant ebook - "In Conversation with Exceptional Women." If you crazy passionate about food and wish to know more about some of the best food writers of this generation, I highly recommend to read the book.

One question from the interview that particularly intrigued me was when Monica asks - "If you look at your 16 yr old self, what advice would you offer yourself?" For that Andrea says - "First-generation Asian immigrants don't all have to be doctors, lawyers, dentists or bankers". It might sound funny, but sadly that is the truth. There is so much we can do with our lives other than taking up a run-of-the-mill-9-to-5 job. You put a finger on something, we can dream to get it. We, as a new generation got to think differently and encourage our children to be different, in their own unique way. Every child is bestowed with a special talent and when passion becomes work - its hard to beat that. Isn't it?. :-)

So, after I was done reading the interview, I googled abour Andrea, landed on her website and then stumbled on today's recipe. In these blistering hot summer days, the very mention of chilled cucumber sounded very soothing to me and the recipe itself is so darn simple. Cut, make dressing, toss, chill & eat. As simple as that. The original recipe used rice vinegar and I subsituted that with a dash of soya sauce. 


..ready to be tossed..

{Recipe} Chilled Cucumber Salad With Garlic

Adapted from here
Serves 2


1 big or 2 small cucumbers, peeled. cut into diagonally into long pieces (removing seeds is optional. I didn't as I like them crunchy with seeds.)
1 tsp salt

For the dressing -

1/4 tsp sugar
1/2 tsp salt
1 clove of garlic, peeled, mashed
2 tbsp oil (I used olive oil. Use any flavored oils such as chile oil)
1 tsp soya sauce
few red chilli flakes


1. Place the cut cucumber pieces in a bowl and toss with a tsp of salt. Keep aside for 10-15 mins. Rinse and drain the cucumber. Gently squeeze to remove excess water.

2. In a bowl, whisk together all ingredients listed under "dressing". Add it to the cucumber and toss.

3. Chill the salad for at least an hour to 2 hours (or) blast freeze for 15 to 20 mins (if you are in a hurry). I personally recommend chilling it in the refrigerator which give the salad a nice, mellow flavor.

4. Just before serving, sprinkle a few more red chilli flakes.

This is Recipe 32 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too.


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until next recipe,


  1. Nice siri its really different never added soya sauce in cucumber sounds intresting.


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