Burmese Cucumber Salad Recipe with Sesame Seeds, Green Chillies and Crispy Fried Shallots
This Burmese cucumber salad recipe makes a crunchy cucumber salad with sesame seeds, green chillies, purple shallots and crispy fried shallots with a dressing of fruit vinegar and sesame oil. It’s based on cucumber salad recipes from Myanmar I’ve adapted from the charming vintage Burmese cookbook Cook and Entertain the Burmese Way, dating to 1978. by Mi Mi Khaing.
Servings: 2
Calories: 183kcal
Equipment
Ingredients
- 1 purple shallot peeled and finely sliced – soaked in water if too sharp
- 1 long green chilli finely sliced and deseeded
- 2 large cucumbers finely sliced
- 1 clove garlic minced
- 1 tbsp sesame oil
- 1 tsp fruit vinegar – or apple cider vinegar
- 1 tsp fresh lime juice
- 1 tsp salt – or to taste
- ½ tsp fine caster sugar
- 2 tbsp black and white sesame seeds
- 2 tbsp crispy fried shallots
- 1 tsp shrimp powder – optional
- 1 tbsp fresh coriander leaves only
Instructions
- To a salad bowl or mixing bowl, add the finely sliced purple shallots, sliced green chillies, sliced cucumbers, and minced garlic.
- To a glass jar with lid, add the sesame oil, fruit vinegar such as apple cider vinegar, fresh lime juice, salt, caster sugar, and half the sesame seeds, screw the lid on and shake well.
- Pour the dressing into the salad bowl and combine everything well, then use a slotted spoon to scoop up the salad and arrange on a serving plate. Leave any excess dressing in the bowl, as you don’t want a soggy salad.
- Sprinkle with the remaining the sesame seeds, crispy fried shallots and fresh coriander and serve immediately.
Nutrition
Calories: 183kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 1353mg | Potassium: 534mg | Fiber: 5g | Sugar: 8g | Vitamin A: 233IU | Vitamin C: 15mg | Calcium: 144mg | Iron: 2mg