Salads
Salade de Concombre au Citron (Cucumber and Lime Salad)
The Quirky Foodster Team
Ingredients
- 400 g Cucumbers, thinly sliced (2 large)
- 30 ml Lime juice (2 tbsp)
- 15 ml Vegetable oil (1 tbsp)
- 50 g Onion, finely sliced (1/2 small)
- 1 Fresh chili, thinly sliced (optional) (1 small)
- 3g Salt (1/2 tsp)
- 5g Fresh coriander, chopped (1 tbsp)
Method
- Slice the cucumbers thinly and place in a mixing bowl.
- Add the onion and chili, if using, to the bowl.
- Whisk the lime juice, oil and salt together in a small bowl.
- Pour the dressing over the cucumbers and toss well to combine.
- Let the salad rest for 5 minutes to allow the flavours to meld.
- Scatter with fresh coriander before serving.
Introduction: A crisp, cooling salad served alongside spicier stews and grilled fish, this cucumber salad relies on a bright lime dressing that cuts through richer dishes typical of a Congolese meal.
Cultural Background: A crisp, cooling salad served alongside spicier stews and grilled fish, this cucumber salad relies on a bright lime dressing that cuts through richer dishes typical of a Congolese meal.
Tips: Salting the cucumber slices and letting them sit for 10 minutes before dressing draws out excess water for an even crisper salad.
Variations: A spoonful of plain yoghurt stirred through turns this into a cooling, creamier version popular in some urban households. Naturally vegetarian as written. Naturally vegan as written.
Storage: Best eaten within a few hours; cucumbers soften and release water on standing.
Reheating: Not applicable — this is a cold salad.
Nutrition: Approx. 70 kcal, 1g protein, 6g carbohydrate, 5g fat per serving.
FAQs
Q: Can I make this ahead of time?
A: Prepare the dressing ahead, but slice and dress the cucumbers no more than an hour before serving for the best texture.
Q: What can I substitute for lime?
A: Lemon juice works well if lime isn’t available, giving a slightly less floral but still bright result.
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