Thai cucumber salad, ajad, is a quick sweet and sour relish of thinly sliced cucumber, shallot, and chili in a warm vinegar and sugar dressing. It is the standard cooling counterpoint to satay, fish cakes, and other rich or fried Thai dishes, and it takes about ten minutes. Unlike a creamy cucumber salad, this one is meant to be sharp, light, and a little crunchy.
Because the dressing is thin and bright, controlling the cucumber's water is still the key move. You can salt and drain the slices as you would for a German gurkensalat, or, in the traditional shortcut, you simply slice the cucumber thick enough that it holds its crunch and serve the salad within an hour so the water it releases becomes part of the light brine rather than a problem. This recipe uses a brief salt to keep it crisp longer.
Dissolve the Sugar, Then Cool
The dressing is warmed just enough to dissolve the sugar in the vinegar, then cooled before it touches the cucumber. Pouring a hot dressing over raw cucumber part-cooks it and kills the crunch. Warm to dissolve, cool to dress. That is the only timing you have to get right.
Thai Cucumber Salad (Ajad)
Serves 4 as a side or relish. Prep 10 minutes, resting 15 minutes, total about 25 minutes.
Ingredients
- 2 English cucumbers or 6 Persian cucumbers, about 1.5 pounds
- 1/2 teaspoon salt
- 1/2 cup rice vinegar or distilled white vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 small shallot, thinly sliced
- 1 red Thai chili or Fresno chili, thinly sliced, seeds removed for less heat
- 2 tablespoons chopped roasted peanuts
- 2 tablespoons chopped cilantro
- Optional: 1 teaspoon fish sauce for depth
Method
- Halve the cucumbers lengthwise, and if the seeds are large scrape them out with a spoon. Slice into thin half moons, about 1/8 to 1/4 inch.
- Toss with the salt and let drain in a colander 15 minutes. Pat dry.
- While they drain, warm the vinegar, sugar, and water in a small saucepan over low heat, stirring just until the sugar dissolves. Do not boil. Remove from the heat and let it cool to room temperature.
- Stir the fish sauce into the cooled dressing if using.
- In a bowl combine the cucumbers, shallot, and chili. Pour the cooled dressing over and toss.
- Let it sit 10 minutes. Just before serving, lift the cucumbers out of the excess liquid into a serving dish and top with peanuts and cilantro.
Nutrition (per serving, estimated)
Estimated by calculation for one of four servings, not lab verified. Much of the sugar stays in the drained dressing, so actual sugar per serving is lower than the amount added.
| Calories | Protein | Carbohydrate | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 90 | 2 g | 17 g | 2 g | 1 g | 250 mg |
Tips and Variations
- Traditional shortcut: skip the salting. Slice the cucumber a little thicker, mix everything, and serve within the hour.
- For satay night: this is the classic partner. Serve it in small bowls next to the skewers and peanut sauce.
- Add crunch and color: a handful of julienned carrot or a few cherry tomatoes.
- Keep it: the dressed salad holds a day in the refrigerator but softens. The undressed components and the dressing keep separately for three days.
Frequently Asked Questions
What does ajad mean?
Ajad, sometimes written achat, is the Thai name for this quick cucumber relish. The word traces back through Southeast Asia to the same root as achar, the broad family of South and Southeast Asian pickles and relishes.
Should I peel the cucumbers?
Only if the skin is thick or waxed. English and Persian cucumbers have thin skins that add color and crunch, so leave them on. Scoring the peel with a fork before slicing is a common decorative touch.
Why did my salad go watery and limp?
Either you poured the dressing on hot, which softens the cucumber, or the salad sat too long before serving. Cool the dressing fully, and lift the cucumbers out of the excess brine when you plate.
Can I make it without sugar?
You can reduce it, but ajad is defined by its sweet and sour balance. Try cutting the sugar to 3 tablespoons before going lower, or use a tablespoon of honey in its place.
How spicy is it?
As spicy as you make it. One seeded Fresno chili gives gentle warmth. Leave the seeds in, or use a Thai bird chili, for real heat. Leave the chili out for a version anyone can eat.
Tools for the Job
Thin, even cucumber slices are the whole texture, so a sharp knife or a mandoline is what matters.
More Technique Guides
These publish together as a set. The full recipe index lists everything on the site in one place.
Who Is Writing This
I am Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary training in New Hampshire, and I have been honored as a 6-time 4-Diamond chef. More about me here. If a step did not make sense, or the recipe missed something you needed, get in touch and I will fix it.
Thank you for cooking this one with us. From all of us at Wine Drop Cookery.
Salting cucumbers draws water from the cells by osmosis, the same principle described for home cooks by the University of Minnesota Extension.