A cooked salad that combines Asian cucumuber with familiar zucchini.
In Southeast Asia, the cucumbers are shorter and thicker than the Western varieties. They are often crossed with different types of melons -making them slightly sweeter. Asian cucumbers are mild, slender, deep green, and have a bumpy, ridged skin. They can be used for slicing, salads, pickling, etc. Dressed in a tangy vinaigrette, these are the ideal accompaniment to any fried or grilled dish. When small, Asian cucumbers are eaten like other cumbers, raw or pickles, but when they grow up, Asian cucumbers assume more of a sweet melon quality, at which point many of our Cambodian farmers recommend eating them with yogurt and honey. Large Asian cucumbers are also sometimes added to soups.
Storing & Cooking Information
Handling: Peeling is only necessary if the cucumber has been waxed. You may want to cut the cucumber in half lengthwise and use a spoon to remove the seeds if there are a lot of them.
Storing: Cucumbers will deteriorate quickly after being cut or peeled. Store, unwrapped, in the vegetable bin, for up to a week, but use as soon as possible.
Freezing: Cucumbers do not freeze well by traditional methods, but if sliced, preserved in vinegar or brine and frozen, they will retain their texture and make delicious additions to salads year round.