Cucumber Thai Salad

This is one of those amazing balancing salads that play fireworks on our palate – this is the perfect, sweet, salt, crunchy, soft and zingy all at the same time. Inspired by the range of cool summer salads that have been inundating my inbox from the western worlds, I thought I need to make my own version.

For this I felt the need to go fancy – and by that, I mean take out the mandolin cutter. I realise there seems to be a bit of the glamour touch to Kitchen Therapy these days, but you need to know, that that’s just perception and the camera doing its job. The bottom line is that I am a homecook, a busy person who loves to eat (and hence cook) and so I look for the quickest and easiest way to make good food. For me, using a knife instead of a fancy cutter is easier – less washing, easier to find, less clutter on the platform and it all gets done in one quick sweep. I also live with other women who love to cook equally and men who are constantly hungry. This makes my house and kitchen a maddening chaotic space at times.

Why am I telling you all this? I am explaining to you that I am the last person to suggest a fancy piece of equipment that will take up space in your cupboards and add steps to a quick recipe. So, when I say, use a mandolin cutter for the cucumber, you should use a mandolin cutter for the cucumber. It adds to the appeal, and most importantly, the ability to absorb the delicious delicate flavours of this dressing.

This is a salad that can be had as a whole main meal – add some feta cheese or a hard-boiled egg for a more satisfying plate. And as a side to heavy curries with rice.

All in all, it’s a very simple dish that craves much deserved attention.