Singaporean Tomato and Cucumber Salad

Singapore salad

This salad is bright and refreshing. It has Indian roots and hails from a 1970s cookbook entitled ‘Singapore Food: A spicy journey through the history and wizardry of Singapore cooking’. It is a great side for any rich curry, meat, or hearty noodle dish.

Singaporean Tomato and Cucumber Salad

Adapted from Singapore Food by Wendy Hutton

Serves 2-4 as a side

1 small cucumber, peeled and chopped
2-3 ripe tomatoes, chopped
1 shallot, finely sliced
2 Tbsp white vinegar
salt to taste
1 Tbsp mint and/or cilantro leaves, chopped

  1. Place chopped cucumber, tomato, and shallot in a glass bowl with vinegar and salt. Cover and let sit refrigerated for 1 hour, stirring 2-3 times.

  2. Mix in chopped mint or cilantro just before serving.

SingaporeMaria DawsonVegetables, Vegetarian, Salad, Sides, VeganComment