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.

Credit: Todd Coleman

MAKES ABOUT 2 CUPS

1/4 cup sugar

1/4 cup distilled white vinegar

1/4 tsp. kosher salt

2 tbsp. finely chopped cilantro

1/4 fresno chile, finely chopped

4 small shallots, sliced thin

1 small cucumber, quartered lengthwise, sliced thin

Stir sugar, vinegar, salt, and 1/4 cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving.

This article was first published in Saveur in Issue #138

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Ratings & Reviews (3)

by CHEFNOVASCOTIA on 2011-06-22

Looks fabulous!

by 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.

by 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.

Ajad (Thai Cucumber Relish) 5 5 3 3