The Saturday Kitchen – Piquant Asian Tomato & Cucumber Salad

I am trying to eat healthier these days to keep the excess weight away. My metabolic rate is slowing down and now that I am writing my second children’s book, I am spending more time seated. (Not good for the waist and the hips.) So I’ve taken to being mindful and eating only what I need. But I do like my food, and am unwilling to compromise too much on taste for health. Chia seeds, juiced kale and dry grainy things are not on my list of edibles, sorry. Picking through the refrigerator yesterday, I bunged up a quick salad that turned out refreshing and pretty strong on flavours.

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My trick to making salads is to add a few strong, accent flavours against a canvas of vegetables to make a tasty dish. In the Asian larder, there are many of these ingredients to use; the most commonly available would be coriander, crisp fried shallots and sesame oil. They will do the same work as bacon or chorizo does in western dishes.

• Coriander has a strong, minty, peppery and fresh flavour which lifts the dish.
• Crisp fried shallots adds texture (it’s crispy — like croutons), and the frying process heightens the shallots natural sweetness, while giving it a deep low flavour at the same time. Adds depth to the dish.
• Sesame oil is also a deep, rich flavour with natural sweet-umami flavours that provides a lovely, rich note to things otherwise bland. But remember, a little goes a long way. It is possible to overdose on sesame oil!

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Against chilled cucumbers and tomatoes, these aromatics add a stronger taste, acts as high points of flavour and adds contrast to the mix of tastes that pop in your mouth as you eat. And they are generally healthy — except perhaps for the fried shallots, but it is added in small portions, and you have to live a little, right? That is the salad’s answer to quality of life against health considerations.

This Asian style salad which I share here can be eaten as is like I did yesterday at my desk, or popped into hamburgers and sandwiches, or served as a side with meat or grilled fish. If you want it more substantial, add in steamed prawns, leftover chicken or assorted leftover meat items from the fridge.

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It’s like a basic dish for you to add and enhance with your favourite bits and pieces. Enjoy.

 

Asian Style Cucumber and Tomato Salad


Refreshing and piquant, this recipe makes use of the natural juices of the vegetables to moisten the salad. So don’t worry if the dressing looks a little meagre at first.

1 tomato, sliced
1/2 Japanese cucumber, sliced
2 shallots, sliced
3 stalks spring onions, sliced
1 tbsp chopped coriander
1 tsp crisp fried shallots*

Dressing
2 tsp lime juice
1 tsp sesame oil or to taste
Salt and sugar to taste

Method
• Make the dressing.
• Combine all the vegetables except the crisp fried shallots. Toss with dressing.
• Sprinkle with crisp fried shallots just before serving.

*Note: To make crisp fried shallots, slice about 10-12 shallots and fry in at least 1/2 cup of oil until brown and crisp. Remove shallots onto kitchen towel to drain off excess oil and store in an air tight container. Use in place of croutons for salads and soups, or noodle dishes. Store the shallot flavoured oil in another clean container, and use for salad dressings or to finish dishes.

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