This Ajaat recipe, a Thai cucumber salad for satay, is a simple, light, refreshing side dish typically served with satays. The sweet and sour with a tinge of spicy is a perfect summer condiment.
- Combine sugar, salt, and vinegar in a small saucepan over medium heat. Stir with a whisk until the water is nearly boiling and the salt and sugar completely dissolve. Set aside to cool.
- Sliced the vegetables into small pieces and added them to a small bowl. First, cut the cucumber slices into half-moon-shaped pieces depending on the size of the cucumber. Second, julienned the shallot or small red onion into long thin pieces. Third, dice the chilis into small pieces using a sharp knife. Combine the rest of the ingredients.
- Pour the liquid over the salad once the sauce is cooled to room temperature. Sprinkled with chopped cilantro and crunchy peanuts. Serve immediately with your satay, shrimp cakes, or yellow curry. Enjoy! Store leftover salad (if any) in airtight containers for 1 day only. Best to eat it up rather than have leftovers.
- Make the sauce before starting my satay on the grill to allow the liquid to cool completely.
- Use ground chili flakes or diced dried chilis if you don't have fresh chilis. You need a little heat but can completely omit the peppers if desired.
- Though this Thai relish is a side dish, you can also use it as a main dish. Make double or triple the amount. It’s so tasty!
- Turn this recipe into a spicy Thai cucumber salad by adding more chilis to make it hot. If you like mild flavor in food and it's your first time making Thai cucumber salad, omit the chilis. You'll still get so much flavor offered in the salad.
- Prep Time: 5
- Cook Time: 10
- Category: Salad
- Method: Stove
- Cuisine: Thai
Keywords: Thai Cucumber Salad for Satay, Thai Cucumber Salad, Thai Cucumber Relish, Ajaat, Thai Ajaad Recipe, Ajaat, Ajaat recipe