Mongolian Cucumber and Onion Salad
The Quirky Foodster Team
Ingredients
- Cucumbers, thinly sliced — 2
- Onion, thinly sliced — 1/2
- Vinegar — 2 tbsp
- Oil — 1 tbsp
- Sugar — 1 tsp
- Salt and pepper — to taste
- Chopped dill, to garnish
Method
- Combine the sliced cucumber and onion in a bowl.
- Whisk together the vinegar, oil, sugar, salt and pepper.
- Pour the dressing over the vegetables and toss well.
- Let sit for 10 minutes to allow the flavours to meld.
- Garnish with chopped dill before serving.
Introduction: A simple, refreshing salad of sliced cucumber and onion dressed lightly with vinegar and oil, a cooling side to balance rich meat dishes.
Cultural Background: With Mongolian cuisine centred heavily on meat and dairy, a simple fresh vegetable salad like this one provides welcome balance and lightness, especially appreciated in the short but productive summer growing season.
Tips: Salt the cucumbers briefly and pat dry beforehand if you prefer a less watery salad. Let the salad marinate for at least 10 minutes for the best flavour.
Variations: Add a dollop of sour cream for a creamier version. Include sliced tomato for extra colour and freshness.
Storage: Store covered in the refrigerator for up to 1 day.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 60 kcal, 1 g protein, 4 g fat, 6 g carbohydrate.
FAQs:
Q: Can I use a different vinegar?
A: Yes, a mild vinegar such as rice or white vinegar works well.
Q: Is this salad served with a specific meal?
A: It’s commonly served alongside meat-heavy mains to
- Cucumbers, thinly sliced — 2
- Onion, thinly sliced — 1/2
- Vinegar — 2 tbsp
- Oil — 1 tbsp
- Sugar — 1 tsp
- Salt and pepper — to taste
- Chopped dill, to garnish
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