Name: Thai Cucumber Salad for Satay (Ajaad Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 5.3 ounces cucumber ((see notes)); 1.8 ounce shallots; 1 chilies; 2.5 fluid ounces white vinegar; 0.5 teaspoon salt; 3.5 ounces white sugar

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This easy Thai cucumber salad for satay (ajaad recipe) is a refreshing side dish with crunchy cucumber in a sweet and tangy dressing. It’s healthy and ready in less than 20 minutes, plus you can easily adjust the spice level to suit your taste!

Thai cucumber salad for satay (ajaad) with sliced cucumbers, shallots, and red chili in a tangy dressing, served with Thai satay in the background.

Note: Thai cucumber relish is best served as a side dish to complement other Thai food. If you’re craving a standalone meal, try my reader-favorite som tam thai (papaya salad), mango salad, or corn salad!

You may recognize this cucumber salad from Thai restaurants, where it’s often served with Thai chicken satay, peanut sauce, and sometimes even toasted bread.

Ajaad relish (อาจาด)

In Thailand, this refreshing summer salad is called ajaad (also spelled ajat, ajad, or achat).

Close-up of Thai cucumber relish (ajaad) with fresh cucumber, shallots, and red chili slices in a tangy vinegar dressing.

What you’ll love most about this recipe is its simplicity—it’s made with just six ingredients, most of which you probably already have in your kitchen pantry. It’s quick, easy, and sure to be a crowd-pleaser!

The flavors are authentic and perfectly balanced, just the way my family enjoys it. If you want more heat you can add extra spicy Thai chilies. For more tang or sweetness increase the amount of vinegar or sugar.

Thai cucumber salad (ajaad) served with crispy Thai fish cakes and a bowl of sweet chili dipping sauce on a banana leaf with tropical flowers.

If you love fresh vegetables and have 15 minutes to spare, this is a must-try recipe that will become a favorite in no time!

Ingredient notes

You’ll find all the ingredients at your local Asian market or Asiain grocery store. For exact measurements, check the recipe card below!

Ingredients for Thai cucumber salad (ajaad) including cucumbers, shallots, Thai chili, sugar, salt, white vinegar, and vibrant tropical flowers.

Cucumber – Use small, firm cucumbers like Persian or Kirby cucumbers.
Fresh chilies – Use Thai chili peppers like Jinda or bird’s eye chilies; one pepper is usually enough to add a subtle spice to the dish.
Shallots
White vinegar
Sugar – Brown sugar or a natural sweetener works fine as well.
Salt

How to make Thai cucumber salad

Step 1: Thinly slice the cucumber into bite-sized half-moons, dice the shallots into small pieces, and finely slice the chili. Aim for uniform sizes. Add the sliced cucumbers, shallots, and chili peppers to a mixing bowl and set aside.

Step 2: Heat a wok or skillet over medium heat. Add vinegar, salt, and granulated sugar, stirring until the sugar dissolves completely. Bring to a boil and let it simmer for about 5 minutes or until the sauce slightly thickens.

Cooking vinegar, sugar, and salt in a wok.

Step 3: Remove the sauce from the heat and allow it to cool completely. Once cooled, pour the sauce over the sliced vegetables in the mixing bowl, toss gently, and serve immediately. Enjoy!

Pouring the cooked vinegar mixture into a bowl of sliced cucumbers and shallots.

adding vinegar dressing to a bowl of Thai cucumber salad (ajaad) while wearing a traditional Thai skirt.

Serving suggestions

This cucumber salad with vinegar and sugar is typically served as a side dish to complete a meal. I love it with tod mun pla and sweet chili sauce. Try it with shrimp satay or beef satay!

How to store Thai cucumber sauce

Storing: Store Thai cucumber sauce in an airtight container in the refrigerator for up to 2 days. Keep in mind that while the flavors will develop, the crunchiness of the cucumbers may fade over time. For the best texture, enjoy it fresh or within the first day!
Meal prep tip: You can prepare this ahead of time by slicing the cucumbers and shallots and making the dressing separately. When you’re ready to serve, simply toss the dressing with the cucumbers and shallots for the freshest crunch and flavor.

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