Ajad Cucumber Relish
A bright, tangy Thai cucumber relish of thinly sliced cucumber, shallots, and chili in a sweet rice-vinegar brine. Served alongside fried dishes like fish cakes and satay to balance rich flavors.
Ingredients
- 1 cup English cucumber, halved, thinly sliced
- 2 small shallots, thinly sliced
- 1 medium fresh red chili (or serrano), thinly sliced
- 1/4 cup rice vinegar (or white vinegar)
- 2 tbsp granulated sugar
- 2 tbsp water
- 1/4 tsp salt
- 2 tbsp fresh cilantro leaves
Instructions
-
1
In a small bowl or jar, whisk together 1/4 cup rice vinegar (or white vinegar), 2 tbsp granulated sugar, 2 tbsp water, and 1/4 tsp salt until the sugar fully dissolves.
-
2
Add 1 cup halved, thinly sliced English cucumber, 2 small thinly sliced shallots, and 1 medium thinly sliced fresh red chili (or serrano) to the brine and toss to coat.
-
3
Let the relish sit for at least 5 minutes so the vegetables soften slightly and absorb the brine. Top with 2 tbsp fresh cilantro leaves just before serving.