Salads

Thai Picked Cucumber Salad – Ajad

Thai Picked Cucumber Salad - Ajad
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Rating: 5
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Servings Prep Time
5 side dishes 5 minutes
Cook Time Passive Time
N/A 30 minutes
Servings Prep Time
5 side dishes 5 minutes
Cook Time Passive Time
N/A 30 minutes
Thai Picked Cucumber Salad - Ajad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
5 side dishes 5 minutes
Cook Time Passive Time
N/A 30 minutes
Servings Prep Time
5 side dishes 5 minutes
Cook Time Passive Time
N/A 30 minutes
Ingredients
Servings: side dishes
Units:
Instructions
  1. First get the dressing on so it can cool. Heat the water, vinegar, sugar and salt in a small pan on medium until the sugar and salt has dissolved. Take off the heat and put in a bowl in the fridge to cool.
  2. Slice the cucumber thinly. Cut up the chilli and slice the onions into rings on a mandoline if you have one otherwise as as thinly as you can with a knife.
  3. Once the dressing has cooled, put a sandwich/freezer bad in a bowl and add the chilli, cucumber and onion. Pour the dressing into the bag to cover everything. You can serve this straight away if you want it crispy or leave it for a bit if you want the vinegar to 'cook' the mixture slightly.
  4. Divide the mixture into bowls and pour over as much dressing as you like. You probably won't need it all so keep whatever is left in a jar for your next batch of Ajad!
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