Cucumber Relish

Achat

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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.

Ingredients

  • 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

Method

  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.

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