Cucumber Salad

Here is the recipe for the Thai cucumber salad I have used, to accompany the satay. It's best to combine the vegetables and dressing right before serving, or a few hours beforehand. Not overnight, or the vegetables may not stay crisp.

I tried another version, which included water, but I think the results of this one seem to taste better.


Cucumber Salad

Ajad plays many roles in Thai meals. It is served as a sauce for crepes, fish cakes, and shrimp toasts, as a salad in varieties of satay, and as an accompaniment to curries for clearing the palate after the rich, creamy curried coconut. It is easy and quick to prepare and its dressing can be kept refrigerated for a few weeks.

1/2 cup granulated sugar
1/2 cup rice vinegar or distilled vinegar
1 teaspoon salt
2 cups thinly sliced English cucumber
1/2 cup thinly sliced red onion or shallot, for garnish
2 sprigs chopped cilantro leaves for garnish
1 tablespoon shredded fresh red chilies, prik chee fa, or jalapeno (optional)

Preparation:
In a small pot over medium heat, add the sugar, vinegar, and salt.
Stir and cook until the mixture turns into a thin syrup, about 5 minutes.
Let cool.

Stir in the sliced cucumber and onion..
Transfer to a serving bowl and garnish with the cilantro and red chilies.