Vietnamese spicy cucumber salad

This super simple cucumber pickle is perfect as a side for any Asian meal or even topped on burgers and sandwiches. It is my go-to pickle when I crave something tart and spicy.

The flavours of this dish are bold and beautiful. Sweet from the palm sugar, sour from the lime, herby, and spicy, these cucumbers have the perfect crunch and pop of flavour. Like the Vietnamese spicy (and addictive) mango salad, these cucumbers are a classic Vietnamese dish and play true to the essence of the cuisine. I could put them on anything, but I love these as a side with Asian meals, so they wake up your palate.

This cookbook, from David Tanis, one of my favourite chefs, is spectacular. Filled with recipes from across the globe, sorted by country, it brings to your table fresh and healthy flavors and dishes. Davis Tanis' depth of knowledge of ingredients, food, and cuisines is amazing.

For more recipes from this cookbook, click here.

Ingredients:

4 tender Kirby cucumbers or any other tender variety

1/2 teaspoon white peppers

Salt, to taste

A few drops of Vietnamese fish sauce or Thai if you have it. Omit the vegan version

1/2 teaspoon ginger paste or 1-inch ginger cut into fine julienne

2-3 tablespoons palm sugar or raw jaggery

1 spicy Thai, serrano or jalapeño chilli, very finely minced

Juice from 2-3 limes

3 tablespoons mint, cut into ribbons

3 tablespoons basil, cut into ribbons

2-3 thinly sliced scallions

Peel the cucumbers and cut them in half along their length. If they have large seeds, remove them with a spoon. Slice into thin slices. I use a mandolin, but you can use a knife.

Mix the cucumbers with the white pepper, salt, fish sauce (omit for vegan version), ginger, sugar, chillies, and lime juice. Marinate at room temperature for 1 hour, tossing them a couple of times. After an hour, taste the cucumbers. They should be the perfect balance of spicy, sweet, and sour. However, I like these cucumbers to pickle in the juices a bit, so I leave them overnight.

Before serving, add the mint, basil and scallions. Toss well and serve.