Ajad (Cucumber Relish for Satay)

Name: Ajad (Cucumber Relish for Satay)
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 80 ml white vinegar; 60 ml Water; 60 g Sugar; ½ tsp Salt; 1 cucumber (about 250 g), quartered lengthways and thinly sliced; 2 Shallot, thinly sliced; 1 long red chilli, thinly sliced; 1 handful coriander leaves (optional)

A sweet-sour quick pickle of cucumber, shallot and chilli. The cool, crunchy partner every satay and fish cake needs.

Thai · Sides & salads · prep 10 min · cook 5 min · waiting 15 min · serves 4 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

80 ml white vinegar
60 ml Water
60 g Sugar
½ tsp Salt
1 cucumber (about 250 g), quartered lengthways and thinly sliced
2 Shallot, thinly sliced
1 long red chilli, thinly sliced
1 handful coriander leaves (optional)

Method

Warm the vinegar, water, sugar and salt in a small pan over low heat for 2–3 minutes, stirring, just until the sugar dissolves. Let it cool completely.
Put the cucumber, shallots and chilli in a bowl and pour over the cooled dressing.
Leave for 15 min so the flavours mingle, then scatter with coriander and serve in small bowls.

Tips

Make the syrup up to a week ahead and keep it in the fridge; add the vegetables shortly before serving so they stay crisp.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ThaiTable Temple of Thai

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