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Thai Cucumber Relish

Thai Cucumber Relish prepared dish

This thai cucumber relish, known as tang kwah ah jad, balances crisp cucumber, shallot, chile, and a lightly sweet vinegar brine. Serve it chilled alongside satay, grilled meats, fried snacks, or rich curries for a bright, refreshing contrast.

This recipe is thai style, lunch, scaled for 6 servings, with 15 min prep and 5 min cook.

Prep: 15 min · Cook: 5 min · Total: 20 min · Serves: 6

Quick cooking notes

  • Core ingredients include shallots, fresh cilantro leaves, kosher salt, thai red chiles.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 small shallots (thinly sliced)
  • 2 tbsp fresh cilantro leaves (roughly chopped)
  • 1 tsp kosher salt
  • 2 small thai red chiles (thinly sliced)
  • 1 large english cucumber (quartered lengthwise and thinly sliced)
  • 0.5 cup rice vinegar
  • 0.25 cup granulated sugar
  • 0.25 cup water

Instructions

  1. Wash the cucumber, chiles, and cilantro under cool running water, then dry them with a clean kitchen towel so the relish stays crisp and the brine is not diluted.
  2. Set a small cutting board on a stable work surface and use a sharp chef's knife to quarter 1 large English cucumber lengthwise, then slice it crosswise into thin 1/8-inch pieces; the slices should be even enough to pickle at the same rate.
  3. Using the same board and knife, thinly slice 2 small shallots and 2 small Thai red chiles, then place the cucumber, shallots, and chiles in a medium heatproof bowl that holds at least 4 cups.
  4. Combine 0.5 cup rice vinegar, 0.25 cup water, 0.25 cup granulated sugar, and 1 tsp kosher salt in a 1-quart saucepan, then whisk with a small whisk until the sugar is mostly moistened.
  5. Set the saucepan over medium heat and cook the brine for 3-5 minutes, whisking often, until the sugar and salt fully dissolve and the liquid just begins to steam with tiny bubbles around the edge; do not boil hard, or the vinegar flavor will become harsh.
  6. Remove the saucepan from the heat and let the brine cool in the pan for 3 minutes, until it is warm but no longer vigorously steaming, so it lightly seasons the vegetables without softening them too much.
  7. Pour the warm brine over the cucumber mixture in the medium bowl, then use a spoon to turn the vegetables for about 30 seconds until every slice is glossy and partially submerged.
  8. Let the relish stand at room temperature for 10 minutes, stirring once halfway through, until the cucumber edges look slightly translucent but the centers remain crisp.
  9. Stir in 2 tbsp roughly chopped fresh cilantro leaves with a spoon just before serving so the herb stays bright green and fresh tasting.
  10. Serve the relish with a slotted spoon in a small bowl, or cover and refrigerate it for up to 24 hours; if chilled, let it stand at room temperature for 5 minutes and stir once before serving for the best flavor.

Nutrition (per serving)

  • Calories: 53
  • Protein: 1 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Sugar: 11 g
  • Sodium: 395 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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