Authentic Thai Cucumber Salad (Ajad)

Authentic Thai Cucumber Salad (Ajad)

A light, refreshing Thai cucumber salad made with crisp cucumbers, red onion, chili, and herbs tossed in a tangy-sweet vinegar dressing. Perfect as a side dish with satay, curries, or grilled seafood.

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Prep Time 15

Total Time 25

Servings: 4 People

Course: Appetizer, Salad, Side Dish

Cuisine: Asian-American, Thai

Calories: 85

Ingredients Equipment Method Notes

Ingredients

2–3 cucumbers thinly sliced (English or Persian preferred)
¼ cup rice vinegar
2 tbsp sugar (or honey/coconut sugar)
½ tsp salt (or 1 tsp fish sauce)
1–2 Thai chilies, finely chopped (adjust to spice level)
½ small red onion, thinly sliced
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint leaves, chopped
2 tbsp crushed peanuts (optional, for garnish)

Equipment

Large mixing bowl
sharp knife or mandoline slicer
Cutting board
small whisk or spoon (for dressing)

Method

Slice cucumbers thinly using a knife or mandoline. For extra crunch, soak in cold water for 5 minutes, then drain.
In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add chopped chili for spice.
Combine cucumbers, red onion, cilantro, and mint in a mixing bowl.
Pour the dressing over the salad and toss gently to coat.
Garnish with crushed peanuts before serving. Serve chilled for best flavor.

Notes

For a vegan version, ensure sugar is vegan-friendly.
For more authentic Thai flavor, swap salt for fish sauce.
Best eaten fresh, but cucumbers and dressing can be stored separately and combined before serving.