Cucumber Vinegar Sauce
- Ready In:
1 1/2 cups
- 1 cup distilled white vinegar
- 6 tablespoons superfine sugar
- 1 -3 teaspoon sambal oelek (red chilies ground with salt) or 1 -3 teaspoon other chili paste
- 1 tablespoon finely chopped fresh coriander (cilantro)
- 2 tablespoons peeled and finely chopped cucumbers
- Combine the first three ingredients in a small pan over medium heat and heat gently until sugar is dissolved and chili paste is thoroughly mixed.
- Remove from heat and pour into a bowl.
- Allow mixture to cool to room temperature.
- Stir in the coriander and the cucumber and serve immediately.
- Or, store in a well-sealed container in the refrigerator for as long as four days.
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I originally skipped past this recipe a couple of times based on the picture, which appears to show onions. The sauce I was trying to make is a favorite in Vietnamese restaurants, and does NOT have onions. Upon closer examination, I discovered this is, indeed, the correct recipe. Not sure why the picture makes it look like onions, though? Perhaps just a very pale cucumber?
I recently had a dim sum night, and made up three different dipping sauces for the dumplings (say that three times fast!). This was my personal favourite, the cool, crisp cucumbers with the fiery heat of the chili paste- which I added beyond the recommended amount. Even my husband, who was watching very suspiciously as I added 'vegetables' to the sauce was pleasantly surprised, and went back for seconds, and even thirds. A great sauce, that I can see using over and again- thanks.