Thai Cucumber

This is the bright little side known across Thailand as ajad, the cooling cucumber relish that traditionally sits next to chicken satay or grilled pork to offset all that smoky richness. The marinade is barely a step, just vinegar, sugar, salt, and a pinch of white pepper whisked together until the sugar dissolves.

Slicing the onion and red chile into paper-thin lengthwise ribbons is what gives this salad its delicate texture, thick chunks would dominate. The cucumber stays crisp because the salad is dressed and served (or chilled briefly) rather than left to sit, anything longer than two hours and the cukes weep into a sad puddle.

The dry-roasted peanuts at the very end add a critical crunch and savory note. Sprinkle them on right before serving so they don’t go soggy.

Kitchen Tips

• Use a mandoline for the onion and chile, paper-thin slices are essential
• Seed the chile if you want flavor without much heat, or leave the seeds in for a real Thai kick
• English or Persian cucumbers work better than waxy field cucumbers, less seedy and crisper
• Hold the peanuts off until the moment of serving, soggy peanuts kill the dish

Variations

• Add a splash of fish sauce for deeper umami in the marinade
• Toss in a handful of fresh cilantro or torn mint leaves before serving
• Use rice vinegar in place of white vinegar for a mellower, more authentic Thai acid