105. thanda, thanda cool cool

Fresh crunchy juicy cucumbers are a delight to have on its own or in a salad. Cucumbers grown locally in Mombasa seem to have disappeared. The ones from up country are fine but the skin can be a bit tough. Whenever I can, I buy English cucumber from the supermarkets. They rarely are bitter, are nice and juicy and the skin is thin and crunchy too. I used a mandolin (cheeni, slicer) to get thin slices length wise. Then I cut them into thin strips to give the salad a different look. You can just slice them into rings or semi circles, whatever you prefer.

CUCUMBER SALAD
2 servings

2 cucumbers or 1 English cucumber (approximately 2 cups of sliced cucumber) 
1 cup fresh mint leaves
1 cup  chopped fresh coriander
10 to 12 pistachios

Dressing :
½ garlic  minced
½ tsp salt
1 tsp coarse pepper powder
1 tsp balsamic vinegar or lemon juice
1 tsp honey
1 tbsp olive oil

1. Cut the cucumber.
2. Tear up the mint leaves with your hands and add to the cucumber. 
3. Add the chopped coriander.
4. Roast the pistachios lightly on a pan and cut into half . Add to the salad.
5. To make the dressing, whisk all the ingredients together.
6. Mix the salad and drizzle the dressing over it.
7. If  you want to serve it chilled, add the dressing just before serving.

Tips :

• Use vinegar of your choice.
• Can add a finely chopped green chilli if you want.