Thai Cucumber Salad

From Cooking Thai Food in American Kitchens by Malulee Pinsuvana, this is perfect with satay.

Arrange cucumber, onion, and pepper in layers in serving bowl. Mix vinegar, sugar, salt, and hot water until sugar is dissolved. Pour liquid over cucumbers, chill, and serve.


A Jad - Cucumber Pickle

This pickle is often confused with the similar-in-concept, but functionally quite different, thangkwa kiaowan, a sweet and sour cooked relish (see below).

Slice the cucumber in four lengthwise, then slice the pieces to segments about an eighth of an inch thick. Slice the tops of the chilies (green ones can be used if red are not available, but Thais like the color contrast), tap out any loose seeds and discard, then slice the chilies across into thin rounds. Slice the shallots and water chestnuts. Combine and serve.

This will keep 2 or 3 weeks in a refrigerator. It is a traditional accompaniment to snacks such as spring rolls, or to barbecued foods.

From: Colonel Ian F. Khuntilanont-Philpott (

Thangkwa Priaowan - Sweet and Sour Cucumber Relish

This relish is often confused with the simple cucumber pickle, a jad.

Boil the vinegar, water and sugar to form a thin syrup. Cut the cucumber in four lengthwise, and cut the pieces into segments about an eighth of an inch thick. Combine the vegetables in a small bowl, pour the syrup over them, and taste for balance.

To serve, pour into a small bowl and garnish with bai chi. Note that Thais usually add drained prik dong (pickled chilies) to the bowl to their own personal taste.

This is an accompaniment to sate, fish cakes, and similar snacks and starters. It will keep for about 3 weeks in the refrigerator.

From: Colonel Ian F. Khuntilanont-Philpott (

Thai Cucumber Pickles


Place cucumber & onion in a bowl & toss.

Place MIXTURE 1 in a blender or food processor & blend to make a rough paste. Blend MIXTURE 2 by hand, then mix together 1 & 2. Immediately pour over the cucumbers & sliced onion.

Place in a serving dish & sprinkle with the cilantro leaves & crushed peanuts. Serve immediately. To make it hotter add more red pepper or a shake or two of cayenne.

From: Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"

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