Thai Cucumber Salad for Satay
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Thai cucumber salad for satay is the perfect summer condiment for your next backyard barbecue, combining the crispness of cucumbers with sour white vinegar and a perfect blend of seasonings. This light and refreshing side dish is easy to make with simple ingredients, a must-try for all you salad lovers out there.
What is Thai cucumber salad for satay (ajaad)
In Thailand, we have a deep love for the irresistible combo of chicken satay, creamy peanut sauce, and this fabulous side dish known as ajaad (or ajat, ajad, achat).
Ajaad is the perfect sidekick for anything that can use an addition of refreshing Asian flavors. It’s sour, spicy, sweet, and crispy, this bowl of goodness has it all!
For an authentic Thai satay experience, you cannot overlook this Thai-style side salad for grilled food, which pairs perfectly with the smoky flavors of grilled meat. But it’s not limited to satay alone, it also shines as the perfect summer condiment, adding a refreshing touch to your Thai food. Pair it with these Thai fish cakes or one of my hot Thai curries for a winning combo of authentic flavors.
But this summer side dish is also a star on its own, you can easily turn it into a quick lunch or light main dish by making some extra.
Why try this recipe
- This exotic dish makes the perfect side dish for Thai dishes, and it’s so quick and easy to make. It’s a breeze to prepare, in just 10–15 minutes you’ll whip up a crunchy bowl of healthy cucumber. Add some crisp and vibrant flavors to your main dish.
- It’s surprising how flavorful and refreshing this salad turns out to be, there’s no more than 6 ingredients but the flavors are so satisfying with a delightful crunch you won’t get enough of.
- You can customize the heat and other flavors to your taste preference. With this recipe, you can personalize everything to suit your taste preferences.
- This is one of the most refreshing dishes I’ve ever tried! It’s perfect for a hot summer day (which we have many of in Thailand).
- It can serve as a side-dish or as a light salad by increasing the portion. Additionally, you can serve it with an array of fresh vegetables for extra nutrition.
Spice note
Let’s take a moment to talk spice. Chili peppers are a key ingredient in this Thai cucumber salad recipe, not only for making it more visually appealing, but also for adding a hint of spice.
That’s right, just a hint of spice! This relish is not supposed to set your lips ablaze. Just a touch of heat is enough. If you’re looking for a spicy meal, then take a look at this long bean salad or this traditional som tam pla ra and add extra fresh chilies to taste.
In this recipe I used a spicy Thai chili (like the bird’s eye pepper), and I only used one, so the spicy flavor wouldn’t overpower the others. Just one Thai chili is enough to add a subtle kick.
There are other chili pepper variations you can experiment with as well, such as the serrano pepper, mild jalapeños or even green and yellow chilies. The key is to achieve a perfect balance between spicy, sour, and sweet.
Ingredients
- Cucumber – Small cucumbers are a key ingredient, and they’re usually sliced thinly or in bite-sized pieces.
- Shallots – Shallots add a milder flavor compared to onions.
- White vinegar – White vinegar adds a tangy and slightly sour flavor, which perfectly complements the cucumber and shallots. The vinegar infuses the vegetables with flavor.
- Sugar – White granulated sugar is needed to balance the sourness of the vinegar and to add a touch of sweetness. The amount of sugar can easily be adjusted to increase or decrease the sweetness. Brown sugar or a natural sweetener works fine as well.
- Salt – Salt is added in small amounts, you can adjust to your personal preference.
- Chili pepper – Thai chili peppers can be found at an Asian grocery store, and just 1 should be enough to add a subtle hint of spice.
Step-by-step instructions
This recipe is a breeze to make. Start by heating a combination of vinegar, sugar, and salt until it reaches a boil. After that, simply allow it to cool and then add it to the sliced veggies.
Total Time: 15 minutes
Slice the vegetables and chilies, and add them to a large mixing bowl.
Heat a wok or skillet over medium heat and add vinegar, salt, and granulated sugar. Bring to boil and cook until the sugar is completely dissolved, and the sauce reaches your desired thickness or 5 minutes.
Let the sauce cool down before adding it to the mixing bowl. Serve immediately.
How to serve this Thai food
Serve as a light lunch on its own or as a complete dinner with fresh vegetables.
Elevate your next BBQ by serving this cucumber salad, and an array of grilled satay. In Thailand, this side dish is sometimes served as part of a complete meal with fish cakes and sweet chili sauce. Other combinations are :
How to store
This vegetarian Thai salad will stay fresh in an airtight container in your refrigerator for up to 2 days, but the crunchiness of the cucumber will fade over time. Before serving, gently stir.
Frequently asked questions (FAQ’s)
Can I make this in advance?
Yes, you can make this in advance by slicing the cucumber and shallots beforehand, and making the dressing beforehand. Toss the dressing with the cucumbers and shallots right before serving.
Is this a spicy salad?
Thai cucumber salad isn’t supposed to be eaten very spicy, so this is a mild salad recipe. You can adjust the heat by upping the amount of chilies.
More side dishes you’ll love
- Dry tom yum noodles – Noodles, vegetables, and a protein of your choice deliciously coated in a flavorful tom yum sauce
- Easy shrimp with bean sprouts – Stir-fried shrimp with bean sprouts, coated in a delicious sauce of light soy and oyster sauce.
- Summer rolls with peanut sauce – A refreshing and healthy snack with an easy to make, creamy peanut sauce.
- Thai sweet pork (moo wan) – Sliced pork belly stir-fried in a tasty mix of fish sauce, oyster sauce, dark soy sauce, and palm sugar.
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Thai Cucumber Salad for Satay
Description
This easy recipe makes a flavorful and crunchy bowl of cucumber salad.
Ingredients
Instructions
-
Slice the vegetables and chilies, and add them to a large mixing bowl.
-
Heat a wok or skillet over medium heat and add vinegar, salt, and granulated sugar. Bring to boil and cook until the sugar is completely dissolved, and the sauce reaches your desired thickness or 5 minutes.
-
Let the sauce cool down before adding it to the mixing bowl. Serve immediately.
Servings 2
- Amount Per Serving
- Calories 226kcal
- % Daily Value *
- Total Fat 0.1g1%
- Total Carbohydrate 57.1g20%
- Dietary Fiber 0.4g2%
- Sugars 51.1g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- Leftovers can be stored in your refrigerator for up to 2 days.
- Serve with satay, Thai fish cakes and sweet chili sauce, or other Thai food.
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User Reviews
Saw this on Reddit and have everything to make. I’ve been trying to get the proportions right so this is perfect . I appreciate that it’s not meant to be as spicy but I will probably make it spicy anyway!
I like it spicy as well, haha! Enjoy.
Saw this on Reddit and have everything to make. I’ve been trying to get the proportions right so this is perfect . I appreciate that it’s not meant to be as spicy but I will probably make it spicy anyway!
I like it spicy as well, haha! Enjoy.