Goen Hogay
A refreshing and vibrant Bhutanese cucumber salad, Goen Hogay, meaning 'cucumber salad' in Dzongkha, is a delightful mix of crisp cucumbers, juicy tomatoes, and sharp red onions. It's dressed with a zesty combination of lime juice, fresh coriander, and a hint of chili for a subtle kick.
🧂 Ingredients
- 2 medium Cucumber(thinly sliced)
- 2 large Tomatoes(diced)
- 1 large Red onion(thinly sliced)
- 2 Green chilies(finely chopped, adjust to spice preference)
- 0.25 cup Fresh coriander(chopped)
- 0.25 cup Fresh mint leaves(chopped)
- 0.25 cup Bhutanese cheese or feta cheese(crumbled)
- 1 tablespoon Lime juice
- 0.5 teaspoon Ground Sichuan pepper(or to taste)
- Salt(to taste)
- 1 tablespoon Vegetable oil
- 1 teaspoon Bhutanese red chilli powder or paprika(optional, for color and mild heat)
👨🍳 Instructions
- 1
Prepare the vegetables: Wash and peel the cucumbers if desired. Slice them thinly. Dice the tomatoes into bite-sized pieces. Thinly slice the red onion.
- 2
In a large mixing bowl, combine the sliced cucumbers, diced tomatoes, and sliced red onions.
- 3
Add the finely chopped green chilies, chopped fresh coriander, and chopped fresh mint leaves to the bowl.
- 4
Sprinkle with salt and ground Sichuan pepper to taste. If using, add the Bhutanese red chilli powder or paprika.
- 5
Crumble the feta or Bhutanese cheese over the vegetables.
- 6
Drizzle with vegetable oil and lime juice.
- 7
Gently toss all the ingredients together until well combined. Allow to sit for at least 15-30 minutes before serving to let the flavors meld.
💡 Pro Tips
- ✓If your cucumber has thick skin or large seeds, peel it and scoop out the seeds to avoid a watery salad.
- ✓Adjust the amount of green chilies to your preferred spice level.
- ✓This salad is best served fresh but can be made a short while in advance.
🔄 Variations
- Add a pinch of roasted ground sesame seeds for a nutty flavor.
- Use different types of chilies for varying heat levels.