Indonesian Cucumber Salad (Atjar Ketimun)
Indonesian Cucumber Salad (Atjar Ketimun)
Ingrediënten
- 1 small red onion (sliced into paper-thin half-rings)
- 1 red chili pepper (optional, deseeded and finely chopped for color and mild heat)
- The dressing:
- 100 ml white vinegar (or rice vinegar)
- 2 tbsp granulated sugar (or palm sugar)
- A pinch of salt
Bereidingswijze
Cut the cucumber: Crisp texture.
Rinse the cucumber. Cut it lengthwise in half and scoop out the wet seed membranes with a spoon (this keeps the salad nice and crunchy). Then slice the cucumber into thin crescents or dice.
Mix the dressing: Create the flavor base.
Dissolve the sugar and salt in the warm water in a large bowl. Add the vinegar and stir well. Taste: it should have a nice balance of tart and sweet.
Marinate the vegetables: Combine.
Add the cucumber, the thin red onion rings, and the finely chopped red chili to the dressing. Make sure everything is well coated.
Chill in the fridge: Minimum 1 hour.
Cover the Atjar and refrigerate. The longer it sits, the more the onion and cucumber absorb the tart dressing.
Serve tip: Scoop the cucumber salad from the liquid just before serving with a slotted spoon so your plate doesn’t get too wet. Optionally sprinkle with extra bawang goreng (fried shallots) for a tasty crunch.
Variation tip: For more color and substance, add grated carrot and bean sprouts to the cucumber at the same time.
Voedingswaarden
Geschat per portie, op basis van de ingrediënten.
Ontdek de voedingswaarden van dit recept in de Sous Sjef app
Zelf aan de slag?
Bewaar dit recept, pas de porties aan en kook mee stap voor stap in de Sous Sjef app.
restaurant_menuOntdek Sous Sjef