Why, Burmese of course!

Onion and Cucumber salad
Onion and Cucumber salad

“Seven days is the length of a guest’s life” – Burmese Proverb

After last nights blog obliteration, and loads more wine I finally felt fit to post. This salad was one of those things that you can taste before you know what you’re having. I had two beautiful Aleppo pepper spice rubbed pan seared pork chops left over from last night and I could taste what I felt should go with it but I couldn’t put my finger on it. That was until I opened my fridge and the cucumber stood up and yelled “Why, Burmese of course!”…of course. Isn’t that what runs through your mind when you see cucumber? No? Hm.

Well to be wholly fair, which I detest, wholly, this salad is more like a bastardized blend of a Burmese cucumber and onion salad (that I nicked from my Burmese co-workers for sure) called Thakwarthee Kyethun Chin and the “salad” that goes on the traditional Vietnamese sandwich, bánh mì thịt nguội.

Luckily enough I could pour vinegar on a glue stick and my husband would love it to pieces so I knew it was an experiment worth trying. Based on the flavors in my mind and a basic understanding of both above mentioned salads I jumped on in. Here is where the Burmese rabbit hole dropped me off:

Nicked vinegar salad:

1 English cucumber
1 small yellow onion
1 small bunch cilantro
3/8 cup white distilled vinegar
1/8 cup granulated sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Aleppo Pepper (optional)

Dice, slice, chop, julienne, shred or rip apart with your teeth the English cucumber. I chose nice long slices of cucumber which I did not seed because I am lazy. Thinly slice onion and chop fresh cilantro and add to cucumber in a deep bowl. Add sinegar (typo but I like it so it stays, but if you’re a prude then just add the vinegar), sugar, salt, pepper and Aleppo pepper to the bowl with your cucumber, onion and cilantro. Mix well, cover and refrigerate for as long as possible or over night. In my case “as long as possible” meant 20 min.

The hubby was delighted! Onions and vinegar in one bowl? I’m pretty sure I saw him check for a pulse to see if he had, indeed, died and gone to heaven. It was exactly what I tasted in my mind and went very well with the left over pork chops. I love love love when I can sneak a salad into a meal especially one that is quick and cheap!

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