Shredded Cucumber Pickled Salad

My family’s lunch and dinner usually consists of three types of dishes but sometimes I will make pickled salad as an addition.  A simple pickled salad that marinated and chilled ahead of time can stimulate appetite when serve as an appetizer or accompaniment to any meal. 

I have a pickled salad recipe that I've learned from my late grandmother. She was very fond of this pickled salad that she made it almost every day. I do love this pickled salad very much.  Just a few ingredients with a simple method but the taste are really appetizing.

Shredded Cucumber Pickled Salad


Ingredients:

• 1 cucumber - shredded
• 4 chives - roughly chopped
• 2 red chilies - roughly chopped
• A handful of anchovies - halve and blanch in warm water
• 2 lime - juiced
• Salt and sugar to taste

Method:

• Enter all ingredients in a salad bowl.  Mix all together until well combined. 
  
• Marinate for a few minute.
• Store in refrigerator for ½ hours or more before serving.
• Also suitable to serve in room temperature.

Sabahan Highlander Pickled Salad (rinawal golombon)

This is another way of serving golombon. This method is called rinawal by the KadazanDusun. The point is made the golombon as a pickled salad.  Squeezed lime juice will make the pickled salad tastier and can be served as side dish with other dishes.

Sabahan Highlander Pickled Salad
(rinawal golombon)

Ingredients:

1. A bunch of golombon (take leaves only)
2. 2 young mango (finely sliced)
3. 1 red pepper (finely sliced)
4. 1 red onion (finely sliced)
5. A handful of fried anchovies
6. 5 tbsp lime juice
7. 5 bird eye chilies (optional)
8. Salt, sugar and MSG(optional) to taste

Methods:

• Add in all the ingredients (except the lime juice) in a large bowl and mix well.
• Pour in the lime juice and mix again until well blended.
• Marinade for 5 minutes. Ready to serve.