Apr 14, 2011 Ajad (Thai Cucumber Relish) This relish is adapted from a recipe in Thai Street Food (Ten Speed Press, 2010) by David Thompson. This recipe first appeared in our May 2011 issue, with the article The World of Satay. Condiments and Sauces Vegetables Thai Recipes Chile 5 Reviews 4.2 4.2 0 Save Recipe Print Email Enlarge Credit: Todd Coleman MAKES ABOUT 2 CUPSINGREDIENTS ¼ cup sugar ¼ cup distilled white vinegar ¼ tsp. kosher salt 2 tbsp. finely chopped cilantro ¼ fresno chile, finely chopped 4 small shallots, sliced thin 1 small cucumber, quartered lengthwise, sliced thinINSTRUCTIONS Stir sugar, vinegar, salt, and ¼ cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving. 0 Save Recipe Print Email This article was first published in Saveur in Issue #138 Subscribe now More from Saveur.com Ricotta Recipes Recipes with Lemongrass Recipes for New Potatoes Vegan Recipes Lemon Recipes Related Links Recipes Laab (Thai Minced Pork Salad) Corn Relish Smoked Coconut Cheesecake Nahm Prik Noom (Thai Chile Dip) Hor Mok (Steamed Thai Fish Custard) Saus Kacang Tanah (Javanese Peanut Sauce) Schug (Yemenite Chile Relish) Corn Relish Salmon with Avocado Relish Chile–Scallion Relish Dried Shrimp and Dried Shrimp Paste Relish Eggplant Pomegranate Relish Corn Relish Yellow Hot Relish Articles Laab Smoky and Sweet Hot, Sour, Sweet, Bitter, Hot Thai Tutorial Ratings & Reviews (5) 4by CHEFNOVASCOTIA on 2011-06-22 Looks fabulous! 5by BERKELEYBARB on 2011-07-02 Bright, fresh, crisp, delicious, and incredibly easy. What could be better? I made this along with three other recipes from the satay article (a satay, sauce, and pickle) and my husband rated this as the best of the lot. 5by feather-and-bucket on 2012-06-24 Lovely...only I modified by using half the sugar requested and added whole dry hot thai chili and whole szechuan peppercorns to the mix. Still, all-in-all, a simple recipe best served with tandoori salmon and naan or paratha. 5by rnelson on 2013-11-17 easy and excellent. 2by hkasdan on 2013-12-16 I think the exotic name is what sucked me into making this dish. It wasn't bad but it was nothing more than a regular vinegar-based cucumber salad. If that is what you are looking for then this is a good recipe. Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?