Indonesian Asinan Salad Print Email

This sweet and sour cucumber salad from Indonesia is perfect alongside grilled meat or seafood on a hot day.

3 large cucumbers
1 medium sweet onion or red onion
1 Thai chile, jalapeno or serrano

1/4 cup white vinegar
1/2 tsp salt
2 tsp sugar
1/2 tsp garlic powder, or pressed garlic to taste
1/4 cup canola oil

Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices.

Combine vinegar with the salt, sugar and garlic and whisk or puree in blender. With the motor running or whisk flying, slowly drizzle in the oil to create an emulsion if possible. Taste and adjust as desired.

Toss the salad with the dressing and chill at least a few hours, preferably overnight to allow the flavors to marry. Serve as an appetizer or as a side with grilled meats. – Chef Michaelangelo (mick) Rosacci, --