Name: Cucumber Relish
Yield: Makes 1½ cups
Cuisine: Thai
Ingredients: 1 medium Shallot, halved and thinly sliced, about ⅛ inch (0.3 cm.) thick; 1 Tbsp. Minced ginger; ¼ cup Granulated sugar; 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; ½ tsp. Kosher salt; 1 small Thai bird chilies, thinly sliced into rings, ⅛ inch (0.3 cm.) thick

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

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.