Indonesian Cucumber Salad Food

INDONESIAN CUCUMBER SALAD

Indonesian Cucumber Salad image

This is actually a condiment that is served frequently by steet vendors in Yogyakarta. I got the recipe when I took a culinary course.

Provided by Kathy

Categories Indonesian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cucumber
1 carrot
1 shallot
1 small Thai chile
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons rice wine vinegar
1 slice ginger (small)

Steps:

Cut the cucumber in half and remove the seeds.
Slice the cucumber into little moon-shaped slices.
Julien the carrot into very fine pieces.
Coarsely chop the shallot and chile.
Peel the ginger but leave the piece whole.
Combine all of the ingredients and keep refrigerated for a few hours. Serve as a condiment to rice dishes or grilled sate.

INDONESIAN CUCUMBER SALAD

Indonesian Cucumber Salad image

A refreshing salad with a kick, how much of the dressing ingredients you want to add does not just depend on your taste buds but also on the size of the cucumbers.

Provided by PetsRus

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cucumbers
2 teaspoons brown sugar
1 teaspoon sambal oelek, chili paste
2 teaspoons lime juice
3/4 green onion, finely chopped
salt
white pepper

Steps:

Peel the cucumbers, cut in half and remove the seeds.
Half them again and slice them up in approx 1/2 inch pieces.
Mix with all the other ingredients, cover and put in the fridge for at least an hour.
Take it out of the fridge and taste, if you want to, add more limejuice, sugar or sambal oelek.

Nutrition Facts : Calories 32.9, Fat 0.2, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 8.1, Fiber 0.8, Sugar 4.8, Protein 1

INDONESIAN COLESLAW

Indonesian Coleslaw image

Make and share this Indonesian Coleslaw recipe from Food.com.

Provided by Sheynath

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cabbage, shredded
4 green onions or 4 scallions, sliced thin
1 cucumber, seeded and sliced in thin 1/2 moons
1 cup dry roasted peanuts, coarsely chopped
3 tablespoons cilantro, chopped
1 serrano peppers or 1 jalapeno chile, seeded and minced
2 garlic cloves, minced
1 teaspoon curry powder
1 tablespoon sugar
1/3 cup salad oil
1/3 cup rice vinegar

Steps:

Toss cabbage, green onions and cucumber together in large non-reactive bowl. Keep chilled while preparing dressing.
Combine chili, garlic, curry powder, sugar, oil and vinegar in covered container. Whisk or shake to combine.
Just before serving add peanuts and cilantro to the cabbage, pour dressing over all, toss lightly to combine.
Salad does not keep well for very long, so do not dress until just prior to serving. It doesn't actually go bad, but the peanuts and cabbage soften and it's just not as good as fresh made. If taking to a pot luck or similar affair, I bring the dressing in a separate container to add at the last minute.

Nutrition Facts : Calories 541.5, Fat 46.5, SaturatedFat 6.5, Sodium 479.7, Carbohydrate 24.2, Fiber 7.3, Sugar 9.5, Protein 15.3

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