Thai Cucumber Salad for Satay, อาจาด
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.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cucumber, chopped small
- 1/4 cup shallot, chopped small
- 1-3 fresh Thai chilis, diced small
- 1/3 cup distilled white vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1-2 stems of cilantro (about 1 tablespoon, chopped) chopped small
Instructions
- 1
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.
- 2
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.
- 3
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.