Best 6 Ajad Authentic Thai Cucumber Salad Recipes

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A refreshing and light salad, ajar authentic Thai cucumber salad, or "tam ajar" in Thai, is packed with bold and spicy flavors that capture the essence of Thai cuisine. This classic dish, with its vibrant green color and crunchy texture, is a staple of Thai street food and a favorite among locals and tourists alike. In this article, we'll guide you through the steps to create this delectable salad using fresh ingredients and authentic Thai techniques, transforming your kitchen into a hub of tantalizing aromas.

Check out the recipes below so you can choose the best recipe for yourself!

AJAD (AUTHENTIC THAI CUCUMBER SALAD)



Ajad (Authentic Thai Cucumber Salad) image

This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.

Provided by Toi

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6 cucumbers, peeled and thinly sliced
3 shallots, thinly sliced
2 Thai bird's eye chiles, halved lengthwise

Steps:

  • Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
  • Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g

THAI CUCUMBER SALAD



Thai Cucumber Salad image

This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!

Provided by VictoriaL

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1 -2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped

Steps:

  • Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
  • Season with salt and pepper.
  • Trim the ends from the cucumber.
  • Split lengthwise in half.
  • Slice very thinly.
  • Toss into the dressing.
  • Halve the red pepper vertically, core and remove seeds and white membranes.
  • Slice the pepper, horizontally, into very thin strips.
  • Add to the dressing and toss.
  • Peel the carrot and trim off ends.
  • Slice diagonally into very thin slices.
  • Add to the rest of the salad.
  • Peel the onion and cut in half horizontally.
  • Then slice vertically into very thin strips.
  • Add these to the bowl and toss everything together until well mixed.
  • Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
  • Transfer to a serving bowl.
  • Sprinkle cilantro (if used) and peanuts over top.

THAI CUCUMBER SALAD



Thai Cucumber Salad image

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Yield Serves 2 to 4; Makes about 2 1/2 cups

Number Of Ingredients 8

1/2 cup unseasoned rice vinegar
2 tablespoons sugar
Kosher salt
1 English cucumber (12 ounces), thinly sliced (2 1/2 cups)
1/2 small red onion, thinly sliced (1/2 cup)
1 Thai chile, thinly sliced (seeded for less heat, if desired)
1/4 cup roasted unsalted peanuts, roughly chopped
1/2 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

Steps:

  • Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
  • Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

AJAD (AUTHENTIC THAI CUCUMBER SALAD)



Ajad (Authentic Thai Cucumber Salad) image

This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.

Provided by Toi

Categories     Cucumber Salad

Time 4h15m

Yield 6

Number Of Ingredients 7

½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6 cucumbers, peeled and thinly sliced
3 shallots, thinly sliced
2 Thai bird's eye chiles, halved lengthwise

Steps:

  • Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
  • Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g

THAI SWEET-AND-SOUR CUCUMBER SALAD



Thai Sweet-And-Sour Cucumber Salad image

From Real Vegetarian Thai by Nancie McDermott. In the note it says that if you are using a nice, unwaxed cucumber to leave some of the skin on. (I never use the cilantro.) This goes well with Thai Shrimp With Coconut-Almond Rice, Recipe #287896.

Provided by mliss29

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
1 large cucumber (about 12 oz)
1/4 cup red onion, coarsely chopped
1/3 cup dry roasted salted peanut, finely chopped
3 tablespoons fresh cilantro, coarsely chopped
fresh cilantro leaf

Steps:

  • In a small saucepan, combine vinegar, water, sugar, and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes, when the syrup is clear and slightly thickened, remove from heat and cool to room temperature.
  • Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles.
  • In a bowl, combine the cucumbers, cooled vinegar mixture, onion, and cilantro and mix well.
  • Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.

Nutrition Facts : Calories 229.1, Fat 9.5, SaturatedFat 1.3, Sodium 739.1, Carbohydrate 33.1, Fiber 2, Sugar 27.6, Protein 5.1

CUCUMBER AJAT



Cucumber Ajat image

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

Provided by James Syhabout

Categories     HarperCollins     Salad     Side     Cucumber     Shallot     Quick & Easy     Quick and Healthy     Vegetarian     Vegan     Wheat/Gluten-Free

Yield Makes 2 cups

Number Of Ingredients 6

4 ounces (112 grams) medium pickling cucumbers, quartered lengthwise, sliced 1/4-inch thick
1/4 cup (40 grams) thinly sliced shallots
2 fresh Thai chiles, thinly sliced (3 grams)
1/4 cup (56 grams) distilled white vinegar
1/4 cup (50 grams) granulated sugar
1 teaspoon (4 grams) kosher salt

Steps:

  • Combine the cucumbers, shallots, and chiles in a serving bowl. In a separate bowl whisk together the vinegar, sugar, and salt until the sugar has completely dissolved. Add the vinegar mixture to the cucumbers, making sure they're covered. Let the cucumbers pickle for at least 15 minutes before serving.

Tips:

  • To make the most flavorful salad, choose fresh, crisp cucumbers. English or Persian cucumbers are ideal, as they have fewer seeds and a thinner skin.
  • If you don't have fish sauce, you can substitute soy sauce or tamari. However, fish sauce will give the salad a more authentic Thai flavor.
  • If you like your salad spicy, add a few Thai chili peppers to the dressing. You can also add a bit of sugar to balance out the sourness of the lime juice.
  • Be sure to chill the salad for at least 1 hour before serving. This will allow the flavors to meld and the cucumber to become more crisp.

Conclusion:

Thai cucumber salad is a refreshing and flavorful dish that is perfect for a hot summer day. It is also a healthy and easy-to-make salad that is packed with nutrients. The combination of sweet, sour, salty, and spicy flavors makes this salad irresistible. Whether you are serving it as a side dish or a main course, Thai cucumber salad is sure to be a hit.

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