Uzbek Cucumber Salad

114
0

This Uzbek Cucumber salad is crunchy and refreshing. It’s made in the same way as the Korean carrot salad, only this time, the cucumber stars as the main ingredient. Uzbek cuisine is well known for its fresh, seasonal ingredients so it’s not surprising to see this, easy to prepare salad combines crisp Asian cucumbers with julienned carrots, sliced onions, and a delicious oriental dressing.

Ingredients for Uzbek Cucumber Salad

  • 5 Asian cucumbers
  • 1 large carrot (peeled and julienned)
  • 1 small or 1/2 large onion (sliced)
  • 1-2 cloves of garlic
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 3-4 tbsp sesame or vegetable oil
  • 1 tsp crushed coriander seed
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)
  • 1 cup freshly chopped dill or parsley
  • 2 tbsp sesame seeds

How to make Uzbek Cucumber Salad

  • Wash the cucumbers, slice off the ends, and cut them in half lengthwise with a crinkle cutter. Remove the soft seedy part of the cucumber with a spoon. Crinkle cut the cucumber halves into long strips, about 4-5cm long.
  • Place the cucumber strips in a large bowl, sprinkle with salt, and mix well to coat. Press the cucumbers down with a plate and let them sit for about 15 minutes to release their juices.
  • While the cucumbers are resting, slice the onion lengthwise, julienne the carrot, and grate the garlic.
  • In a frying pan, heat the oil over medium heat. Stir-fry the onion until soft, translucent, and slightly browned. Turn off the heat and stir in the grated garlic and julienne carrot. Add the white vinegar, soy sauce, honey, crushed coriander seed, salt, and black pepper to the pan, and mix well.
  • Rinse the cucumber strips to remove the salt, strain well, and rinse the bowl they were in. Return the cucumber to the bowl and pour the onion and carrot mixture over them. Mix well to combine.
  • Mix in the chopped herbs and sesame seeds or sprinkle on top for garnish.
  • Allow the salad to cool to room temperature before refrigerating for at least 30 minutes to allow the flavours to meld.

What to serve it with

Uzbek Cucumber Salad pairs beautifully with grilled meats, stews, or rice. Its fresh and crunchy texture makes it a great side dish or appetizer. You can serve it alongside other Uzbek dishes such as samsa or lagman and let me know how you get on and what you think of it.

Uzbek Cucumber Salad

Servings 6
Prep Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour

Equipment

  • 1 Julienne or grater
  • 1 Crinkle cutter
  • 1 Chopping board and knife
  • 1 Frying Pan

Ingredients

  • 5 Asian cucumbers
  • 1 large carrot peeled and julienned
  • 1/2 onion sliced
  • 1 garlic clove
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 3-4 tbsp sesame or vegetable oil
  • 1 tsp crushed coriander seed
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste
  • 1 cup freshly chopped dill or parsley
  • 2 tbsp sesame seeds

Instructions

  • Wash the cucumbers, slice off the ends, and cut them in half lengthwise with a crinkle cutter. Remove the soft seedy part of the cucumber with a spoon. Crinkle cut the cucumber halves into long strips, about 4-5cm long.
  • Place the cucumber strips in a large bowl, sprinkle with salt, and mix well to coat. Press the cucumbers down with a plate and let them sit for about 15 minutes to release their juices.
  • While the cucumbers are resting, slice the onion lengthwise, julienne the carrot, and grate the garlic.
  • In a frying pan, heat the oil over medium heat. Stir-fry the onion until soft, translucent, and slightly browned. Turn off the heat and stir in the grated garlic and julienne carrot. Add the white vinegar, soy sauce, honey, crushed coriander seed, salt, and black pepper to the pan, and mix well.
  • Rinse the cucumber strips to remove the salt, strain well, and rinse the bowl they were in. Return the cucumber to the bowl and pour the onion and carrot mixture over them. Mix well to combine.
  • Mix in the chopped herbs and sesame seeds or sprinkle on top for garnish.
  • Allow the salad to cool to room temperature before refrigerating for at least 30 minutes to allow the flavours to meld.
Course: Salad
Cuisine: Uzbek
Keyword: cucumber

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Your custom text © Copyright 2020. All rights reserved.
Close