Cucumber and Coriander Leaf Relish


Preparation info

  • Difficulty


  • serves


Appears in

New Wave Asian: A Guide to the Southeast Asian Food Revolution

New Wave Asian

By Sri Owen

Published 2002

  • About

This is a basic cucumber relish that can be combined with other herbs if you don’t like coriander, or if none is available. Alternatives could be parsley – curly or flat-leaf – basil, mint, chives or even spring onions.


  • 1 cucumber, peeled or unpeeled, cut in half lengthwise
  • 6 tbsp rice or cider vinegar
  • 6 tbsp warm water
  • 2 tsp caster sugar
  • 1 tsp salt
  • 1–4 bird’s-eye chillies, deseeded and finely chopped
  • 2 shallots, thinly sliced
  • a large handful of coriander leaves or other herbs, roughly chopped or shredded


Scrape out and discard the seeds from the cucumber, then slice it into thin half-moons.

Put the vinegar and water in a glass bowl, add the sugar and salt, and stir to dissolve them. Then add all the other ingredients, including the cucumber slice and the herb of your choice. Leave it all to stand for at least 10-15 minutes, then serve at room temperature.