Thai Cucumber Salad for Satay (Ajaad Recipe)
This healthy and authentic Thai cucumber salad for satay (ajaad recipe) features a tangy dressing and is ready in just 20 minutes!
Ingredients
- 5 oz or 1 cup cucumber, thinly sliced, see notes
- 2 oz or 1/2 cup shallots, thinly sliced
- 1 chili, adjust to taste
- 5 tbsp white vinegar
- 1/2 tsp salt
- 1/2 cup white sugar
Instructions
- 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.
- 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.
- 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!
Notes
- Use the nutrition card in this recipe as a guideline.
- Cucumber - Use small, firm cucumbers like Persian or Kirby cucumbers.
Calories: 234kcal | Carbohydrates: 57g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 589mg | Potassium: 262mg | Fiber: 2g | Sugar: 54g | Vitamin A: 269IU | Vitamin C: 37mg | Calcium: 26mg | Iron: 1mg
