Old Cape Malay Style Sambal – A Salad of Tomato, Onions, cucumber and green capsicum or sweet peppers – Just the way we like it! - Including a Cucumber Salad
Two lovely Salads which go very well at braais here in South Africa (barbecue). Also with many other dishes such as Curries, Lasagnas and or a Greek Souvlaki served together with pita and Tzatziki Sauce.
You may if you wish – scrape down the length of your cucumber with the tins of your fork which will give it a fancier look
If using in Pita for Lamb Souvlakia, it is best to make your sambal mild due to its spiciness.
The word Sambal is Javanese in origin and means condiment. It is usually a highly seasoned relish of grated raw fruits or vegetables squeezed dry, sometimes mixed with pounded green chilli and moistened with vinegar or lemon juice for a sweet sour taste. Sambals are usually served with curries or a bredie which is a word for stew in South Africa. Today dhunia or fresh coriander leaves and garlic are also added for extra flavour.
The below are all added to taste..
Red firm ripe tomatoes, diced into small cubes
English cucumber (unpeeled), diced into small cubes
Green pepper, seeds removed, diced into small cubes Onion, finely chopped
Salt added to taste
sprinkling water and a few drops oil – to taste
Mix all together and serve.
Don’t use cucumber if making Souvlakia as Tzatziki Sauce already has it!
Cucumber Sambal (Salad)
1 Large English Cucumber
30 ml white vinegar
Salt to taste
Pinch sugar, if needed
Scrape cucumber with a fork. Cut into slices.
Place in colander. Sprinkle with salt and allow to draw for 15 minutes.
Press out all the moisture and combine cucumber slices with 30 ml white vinegar and salt to taste. A pinch sugar may be added if needed.