Ajad (Authentic Thai Cucumber Salad) recipe

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Ingredients

½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6 cucumbers, peeled and thinly sliced
3 shallots, thinly sliced
2 Thai bird's eye chiles, halved lengthwise

Nutrition Info

93.5 calories
carbohydrate: 22.9 g
cholesterol: : -
fat: 0.3 g
fiber: 1.6 g
protein: 2.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 590.4 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.

  2. Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Recipe Yield

6 servings

Recipe Note

This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.

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