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Thai Cucumber Salad (Ajat)

Thai Cucumber Salad (Ajat)

Thai cucumber salad (ajat): crisp cucumber, shallots, and chiles in a sweet-sour vinegar syrup — the classic relish served with satay.
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Servings: 4
Course: Salad
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 1/4 cup granulated sugar
  • 1/4 cup distilled white vinegar
  • 1/4 cup water
  • 1/4 tsp kosher salt, plus more to taste
  • 1 English cucumber (or 2 small cucumbers), quartered lengthwise and thinly sliced
  • 4 small shallots (or 1 small red onion), thinly sliced
  • 1 long red chile (fresno or similar), thinly sliced — or 1 Thai bird's eye chile for more heat
  • 2 tbsp chopped cilantro leaves (optional)

Method
 

  1. Make the syrup: combine the sugar, vinegar, water, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely. Remove from heat and cool to room temperature. (The syrup can be made ahead and refrigerated in a jar.)
  2. While the syrup cools, slice the cucumber, shallots, and chile. Keep everything cold.
  3. Just before serving, put the cucumber, shallots, and chile in a serving bowl and pour over enough cooled syrup to barely cover the vegetables. Toss gently.
  4. Garnish with cilantro if using. Serve immediately at room temperature or lightly chilled.