Thai cucumber salad or ajad, as it’s known in Thailand is a salad/pickle/relish that made it’s way up from Malaysia with the ever popular Satay with which it is almost exclusively served . I, however, eat it with any anything I can get my hands on as I love it so much! Grilled meats such as Moo Ping (grilled pork), Gai Yang (grilled chicken) or just bowls of it by itself, I just can’t get enough of the stuff!
It’s sweet, sour and a little spicy and so refreshing. It takes hardly any time to put together, in fact, the longest part of making it is waiting for the dressing to cool!
Have a go and hopefully, you’ll love it as much as I do!
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.
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.
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.
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!