Ajad (Thai Cucumber Relish)
Why this recipe works
- Sweet-sour balance: Rice vinegar, sugar and salt create a clean dressing that sharpens the vegetables without overwhelming them.
- Cooling contrast: Cucumber and red onion bring freshness and crunch, making the relish especially useful beside rich, fried or spicy food.
- Fast to assemble: Only the dressing needs brief warming to dissolve the sugar; the vegetables are simply sliced, tossed and rested.
Get the most out of this recipe
Adjust the heat
- For less heat: Shake out the chilli seeds before crumbling, or use a smaller amount of chilli flakes for a gentler warmth.
- For more bite: Use a little extra dried chilli, keeping the flavour balanced so the relish still tastes fresh rather than harsh.
Timing notes
- Cool the dressing first: Let the vinegar dressing return to room temperature before adding it to the cucumber so the slices stay crisp.
- Best soon after dressing: The relish is brightest shortly after its brief rest; the cucumber will soften the longer it sits.
Ingredient notes
- Choose firm cucumber: A firm cucumber gives the cleanest crunch and holds up better once dressed.
- Vinegar choice matters: Rice vinegar keeps the dressing rounded and mild; white vinegar gives a sharper, more direct acidity.
Serving ideas
- Serve with rich Thai dishes: Use ajad as a fresh side for fried snacks, grilled skewers, curries or other dishes that benefit from acidity and crunch.
- Keep it chilled: Serve cold or lightly chilled so the relish feels crisp and refreshing on the plate.
Equipment you'll need
Ingredients
Instructions
- Put the rice vinegar, caster sugar and fine sea salt in a small saucepan and warm over low heat, whisking just until the sugar dissolves. Take off the heat and leave to cool to room temperature.
- Thinly slice the cucumber and red onion, then put them in a mixing bowl. Crumble the dried red chilli and add it to the bowl.
- Pour the cooled dressing over the vegetables and toss well. Leave for 5 minutes to mingle, then serve as a cooling side.
Recipe notes
Tips
- For the cleanest crunch, slice the cucumber just before dressing and keep the relish chilled until serving.
- If serving to children or anyone sensitive to heat, shake out the chilli seeds before crumbling.
- Food safety note: if serving to vulnerable groups, ensure the relish is prepared with clean utensils and kept refrigerated, and do not leave it at room temperature for more than 2 hours.
Substitutions
- Replace rice vinegar with white vinegar for a sharper, more direct acidity.
- Replace caster sugar with light brown sugar for a slightly deeper sweetness.
- Replace dried red chili with a smaller amount of chili flakes for a more even, gentle heat.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge. The cucumber will soften as it sits; for best texture, eat within 24 hours.
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Recipe overview
- Servings: 4 servings
- Total time: 15min (10min active)
- Difficulty: Easy
- Cuisine: Thai
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