Asinan (Sweet & Sour Cucumber Salad)
Submitted by recycler
Indonesian cucumber salad featuring crisp vegetables in a tangy sweet and sour dressing with peanuts and chilies. Refreshing side dish that balances rich main courses with bright, pickle-like flavors.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minThis traditional Indonesian salad brings cooling refreshment with a spicy-sweet kick.
Cucumbers and cabbage get pickled in a vinegar-sugar brine that’s both tangy and lightly sweet. Peanuts add crunch while fresh chilies provide adjustable heat.
The vegetables stay crisp even after marinating, making this a perfect make-ahead side. Serve it alongside grilled meats, rice dishes, or as part of a larger Indonesian spread.
Prep Tips
- Salt cucumber slices first and drain to remove excess moisture
- Adjust sugar and vinegar ratio to find your perfect sweet-sour balance
- Remove chili seeds for milder heat or leave them in for more kick
- Let salad marinate at least 30 minutes for flavors to develop
- Garnish with extra roasted peanuts just before serving for maximum crunch
Ingredients
Directions
Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices.
Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.
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