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Salads

Salady Concombre

★ ★ ★ ★ ★ (0)
10 minutes
Prep
0 minutes
Cook
4
Servings

Ingredients

  • 2 Cucumbers, thinly sliced
  • 15ml (1 tbsp) White vinegar
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 15g (1 tbsp) Chopped fresh coriander

Method

  1. Place the cucumber slices in a bowl and sprinkle with salt. Let sit for 10 minutes, then drain any excess liquid.
  2. Whisk the vinegar and sugar together and pour over the cucumbers.
  3. Toss with the coriander and serve chilled.

Introduction: Salady concombre is a cooling, lightly sweet-and-sour cucumber salad served alongside heavier meat dishes throughout Madagascar.

Cultural Background: Valued for its crisp freshness in a cuisine built heavily around rice and stewed meats.

Tips: Salting and draining the cucumbers first keeps the salad from becoming watery.

Variations: Some cooks add thin carrot ribbons for extra color and crunch.

Storage: Refrigerate for up to 2 days.

Reheating: Served cold; no reheating needed.

Nutrition: Approx. 35 kcal, 1g protein, 8g carbohydrates, 0g fat per serving.

FAQs:

Q: Do I have to salt the cucumbers first?

A: It's recommended, as it draws out excess water and keeps the dressing from becoming diluted.

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