Burmese Cucumber Onion Salad

Unlike American cuisine, where Salads are served as an appetizer course, or before the main entree, salads are part of the main meal itself in Burma. They are served alongside curries/noodles or as a single dish at lunchtime. There are salads that are eaten as a snack and sold as street fare too.

This particular salad, ‘Thakwarthee Kyethun Chin’ is the most basic salad in Burmese cuisine. A typical Burmese meal, consists of atleast two salads, and this one features almost always as one of them. It goes well with any dish, is very easy to make and it is best when assembled just before eating.

Ingredients:
2 large cucumbers
1 yellow onion
1 tbsp distilled white vinegar
1 tbsp fresh lemon juice
1 1/2 tsp salt

Method:
Cut the cucumbers in half lengthwise. You can choose to peel them or leave the skin on. (I peeled half the skin, to create a striped effect. ) Scrape out the seeds using a spoon and cut it into thin slices. Cut the onion in half verticall and slice the halves thinly to form crescent shaped fans. Place the onion and cucumber in a large bowl.
Add the vinegar, lemon juice and salt. Mix well. Serve immediately.

Verdict: The vinegar and lemon juice perked up the freshness of the salad. I loved the fact that the vinegar made the onion taste sweet, almost like sugar was added to it. Very light and refreshing.

I am also sending this to the ‘Healing foods Onion’ Event hosted by Priya and started by Siri.

I am also linking this via the foodista page, as requested by Alisa. Thanks for visiting my blog and for your comment/request.

Onion

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