Cucumber Relish



Sweet, sour and vibrant, this relish is classically served with red curry spiced fried fish cakes or golden chicken satay. Some Thais like to add chopped cilantro. Others prefer a sprinkling of chopped roasted peanuts. This cooling dish is a great stand-alone snack, but is an especially refreshing accompaniment to grilled fish or shrimp. Add carrots, tomatoes, or cabbage to make it a more substantial side salad.


  • ¼ cup Granulated sugar
  • ½ tsp. Kosher salt
  • ¼ cup Water
  • ¼ cup Rice vinegar (unseasoned)
  • 1 medium Cucumber, Kirby variety preferred, semi-peeled, quartered lengthwise, cut into ¼-inch (0.6 cm.) thick slices
  • 1 medium Shallot, halved and thinly sliced, about inch (0.3 cm.) thick
  • 1 Tbsp. Minced ginger
  • 1 small Thai bird chilies, thinly sliced into rings, inch (0.3 cm.) thick


  1. Combine sugar, salt and water in a saucepan. Bring to a gentle boil, whisking until salt and sugar dissolve. Transfer to mixing bowl, add vinegar and whisk well.
  2. Immediately before serving: toss this dressing with the cucumbers, shallots, ginger, and chilies.