Ingredients for Cucumber Sambol Pipinja Sambola
- 1 medium cucumber (approximately 8 ounces)
- 1 teaspoon salt
- Coconut Milk
- Red Chile
- Fresh Green Chile
- Onion
- Lemon Juice
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How to Make Cucumber Sambol Pipinja Sambola
- Peel one medium cucumber and thinly slice it using a mandoline or sharp knife.
- Place the sliced cucumber in a medium-sized bowl. Sprinkle generously with 1 teaspoon of salt and gently toss to coat.
- Let the cucumber sit for at least 30 minutes to allow the salt to draw out excess moisture.
- After 30 minutes, press the cucumber firmly using a colander or clean kitchen towel to remove as much liquid as possible. If it tastes too salty, rinse briefly under cold water.
- Drain thoroughly before serving. Enjoy this delicious sambol as a refreshing side dish with rice and curry, or as a topping for grilled fish or meat.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
23g
Fat
29g
Carbs
3g