Sambals are zesty, spicy, chili-based condiments found in South African cuisine. Sambals were originally created in Indonesia and Malaysia, and brought to South Africa where they became a part of the Cape Malay cuisine. This Cucumber Sambal pairs cucumber coolness with jalapeno heat for a perfect balance. Enjoy it as a refreshing summer relish on sandwiches or paired with grilled fish.
2 medium garlic cloves, minced
1 shallot, minced
½ jalapeno pepper
1 teaspoon sugar or natural sweetener (honey, agave nectar, etc.)
1 (2-inch) piece of ginger, peeled and grated
1 tablespoon apple cider vinegar
2 mint leaves
1 large cucumber, peeled, seeded, quartered and thinly sliced
The Sambal will store up to 4 days refrigerated in a tightly covered container.
An Oldways recipe and photo, inspired by recipes in Jessica B. Harris’ The Africa Cookbook and Marcus Samuelsson’s The Soul of a New Cuisine
Bri says: Made it yesterday and it was a hit with the family. I love cucumbers so this a great and easy recipe to make year round!
Tess Smith says: This definitely had a kick to it! Great new use of cucumber for me. I used it as part of the sandwich recipe on this site. I think it works best paired with the puréed Lima beans in that recipe. Watch how I did mine @platesonpurpose on FB, IG, & YouTube.
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