Side Dish: Thailand – อาจาด ▶ Ajad (Pineapple-Cucumber Relish with Mint and Toasted Peanuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

2 Persian cucumbers (or 1 English cucumber), thinly sliced
1 cup (150 g) fresh pineapple, small dice
1 small shallot, very thinly sliced
1–2 Thai bird’s eye chilies, thinly sliced (seeded for less heat)
1 / 4 cup (60 ml) rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tbsp (12 g) sugar (or palm sugar)
1 tsp (5 ml) fish sauce (or soy sauce for a vegetarian option)
1 / 4 tsp kosher salt
2 tbsp (30 g) roasted peanuts, roughly chopped
2 tbsp (8 g) fresh mint leaves, torn
1 tbsp (4 g) cilantro, roughly chopped

Instructions

In a small bowl, whisk together rice vinegar, lime juice, sugar, fish sauce, and salt until the sugar dissolves.
In a mixing bowl, combine cucumbers, pineapple, shallot, and chilies. Pour the dressing over and toss to coat evenly.
Let the salad marinate for 10–15 minutes (up to 2 hours chilled) to lightly pickle and meld flavors.
Taste and adjust with a pinch more sugar or lime juice if needed. Drain off a little excess liquid if preferred.
Fold in mint and cilantro just before serving and top with chopped roasted peanuts. Serve chilled or cool.