Salads
Cucumber Ezay Salad
Ingredients
- - 2 medium Cucumber, thinly sliced
- - 2 whole Green chilies, finely chopped
- - 50 g Datshi cheese, crumbled (substitute: mild farmer's cheese)
- - 1 tbsp Fresh coriander, chopped
- - 1 tbsp Lemon juice
- - 1/2 tsp Salt (to taste)
Method
- Place the sliced cucumber in a mixing bowl.
- Add the chopped chilies, crumbled cheese and coriander.
- Drizzle with lemon juice and season with salt.
- Toss gently to combine and serve immediately.
Introduction: This fresh cucumber salad, dressed in the same fiery chili and cheese flavours as Ezay relish, is a cooling counterpoint served alongside rich, spicy Bhutanese mains.
Cultural Background: This fresh cucumber salad, dressed in the same fiery chili and cheese flavours as Ezay relish, is a cooling counterpoint served alongside rich, spicy Bhutanese mains. It reflects how Bhutanese cooks adapt the core Ezay flavour base into different forms depending on the vegetables available.
Tips: Salt the cucumber slices for 5 minutes and pat dry first to prevent a watery salad. Use a mild, crumbly cheese so it distributes evenly through the salad.
Variations: Add sliced tomato for extra freshness and colour. Swap lemon juice for lime for a sharper citrus note.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Best eaten fresh; can be refrigerated for up to a few hours before serving.
Reheating: Not applicable; served cold.
FAQs:
Q: Can I make this less spicy?
A: Yes, reduce the chili quantity or remove the seeds.
Q: What cheese substitutes work?
A: Queso fresco or a mild feta both work well in place of datshi.