Best 3 Burmese Cucumber Salad Recipes

Tantalize your taste buds with a culinary journey to Myanmar (Burma) and discover the refreshing and vibrant Burmese Cucumber Salad. This delectable salad, also known as "Tamin Thouk", is a harmonious blend of crisp cucumbers, tangy tomatoes, aromatic shallots, and a symphony of herbs and spices. Experience the perfect balance of flavors as the acidity of the tomatoes and the subtle sweetness of the cucumbers dance on your palate, while the heat from the chilies adds a touch of warmth. Burmese Cucumber Salad is not just a side dish; it's a celebration of fresh, seasonal ingredients, showcasing the beauty of Burmese cuisine.

The article offers a collection of meticulously curated Burmese Cucumber Salad recipes, each with a unique twist. Dive into the classic recipe, a timeless representation of this beloved dish, and explore variations that incorporate roasted peanuts, coconut flakes, and even a hint of tamarind for a tangy twist. Whether you're seeking a vegan or gluten-free option, the article has you covered, providing alternatives that cater to your dietary preferences. Embark on a culinary adventure and discover the vibrant flavors of Burma through the Burmese Cucumber Salad, a dish that promises to leave a lasting impression on your taste buds.

Here are our top 3 tried and tested recipes!

BURMESE CUCUMBER SALAD

Burmese Cucumber Salad image

The Burmese are a relaxed people and eat simple. This is a simple but very good and spicy salad. Enjoy! Adapted from a Burmese Food and Drink site.

Provided by Sharon123

Categories Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cucumbers, peeled, seeded, chopped coarsely
1 1/2 tablespoons apple cider vinegar
2 green jalapeno chiles, finely chopped (or green chiles of choice)
2 tablespoons celery, finely chopped
3/4 teaspoon sugar
2 tablespoons sesame seeds, toasted
1 1/2 teaspoons garlic, finely chopped
salt, to taste

Steps:

Mix cucumber, sugar and vinegar in a bowl. Set aside.
To toast sesame seeds, place in dry skillet over medium high heat and, stirring frequently, cook 2-3 minutes, or till seeds start to turn brown. Watch closely so they don't burn.
Place toasted sesame seeds in food processor or mortar and pestle. Pulse to crush slightly, or if using mortar and pestle, crush slightly.
Just before serving, mix with sesame seeds, green chiles, celery and garlic.
Mix well and serve.

CRUNCHY BURMESE GINGER SALAD

Crunchy Burmese Ginger Salad image

Many Burmese dishes carry the scents and flavors of neighboring India and China. In this salad, the dried shrimp of Yunnan, the part of China that borders Myanmar, mingle with crisped shallots, tangy lime and crunchy roasted peanuts for wild contrast and crunch.

Provided by Julia Moskin

Categories weekday, salads and dressings, side dish

Time 5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds
1/2 cup roasted or fried soybeans (available at Asian markets)
1/2 cup toasted pumpkin seeds (pepitas), or use additional soybeans
1/2 cup chopped roasted, unsalted peanuts
1/2 cup toasted white sesame seeds, or use additional peanuts
1 ripe tomato, preferably plum, seeded and sliced into thin wedges
1 heaping cup shredded Napa cabbage
1/4 cup fried shallots (see recipe)
2 tablespoons fresh lime juice, more to taste
2 tablespoons powdered dried shrimp, or 1 tablespoon fish sauce
2 tablespoons shallot oil (see recipe), more to taste
Salt to taste

Steps:

In a large bowl, combine all the ingredients except the shallot oil and salt. Toss together with your hands. Add oil and salt, mix again, and taste. Adjust the seasonings with lime juice, fish sauce, salt, and oil.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 487 milligrams, Sugar 4 grams, TransFat 0 grams

INDONESIAN CUCUMBER SALAD

Indonesian Cucumber Salad image

A refreshing salad with a kick, how much of the dressing ingredients you want to add does not just depend on your taste buds but also on the size of the cucumbers.

Provided by PetsRus

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cucumbers
2 teaspoons brown sugar
1 teaspoon sambal oelek, chili paste
2 teaspoons lime juice
3/4 green onion, finely chopped
salt
white pepper

Steps:

Peel the cucumbers, cut in half and remove the seeds.
Half them again and slice them up in approx 1/2 inch pieces.
Mix with all the other ingredients, cover and put in the fridge for at least an hour.
Take it out of the fridge and taste, if you want to, add more limejuice, sugar or sambal oelek.

Nutrition Facts : Calories 32.9, Fat 0.2, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 8.1, Fiber 0.8, Sugar 4.8, Protein 1

Tips:

For the best flavor, use fresh, crisp cucumbers. English or Persian cucumbers are ideal, as they have fewer seeds and a thinner skin.
If you don't have tamarind paste, you can substitute lemon juice or white vinegar. However, tamarind paste will give the salad a more authentic flavor.
To make the salad ahead of time, simply combine all of the ingredients in a bowl and refrigerate for up to 2 hours. When ready to serve, stir in the peanuts and cilantro.
This salad is a great side dish for grilled chicken, fish, or tofu. It can also be served as a light lunch or snack.

Conclusion:

This Burmese cucumber salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this one a try!

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