Thai Cucumber Relish
Category:
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Super easy
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PrintIngredients
For 1 Batch(es)
Cream
- 2 cups quartered and thinly sliced pickling cucumber
- 1 serrano or jalapeño pepper, sliced into very thin rounds
- 1 shallot, thinly sliced
- 1 teaspoons minced ginger
- 1/2 cups cilantro leaves
- Dressing:
- 3 tablespoons white vinegar
- 3 tablespoons white sugar
- 4 tablespoons water
- 1 pinches salt
Thai Cucumber Relish Directions
- Combine the dressing ingredients in a small saucepan. Bring to a simmer and stir until the sugar is dissolved, then cool completely.
- Once cool, toss the dressing with all of the relish ingredients and let sit for 20 minutes before serving. The relish will keep in the refrigerator for a few days.
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