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Cucumber Achaar

BY The Editors

PUBLISHED March 5, 2026

This isn't the type of salad you would eat as an entree, but rather an accompaniment or dip to balance out other dishes. Everyone goes crazy for the peanut sauce that comes with satay, the skewered meat street food icon. It is undeniably delicious. But the cucumber relish that also comes with satay is an underrated gem. It provides ample tang from vinegar, bite from red onion, and freshness from the cucumbers to cut through the creamy sweetness of the peanut sauce. This is like peanut butter and jelly to me—you can't have one without the other—and fortunately it's super simple to prepare. – Arnold Myint

 

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Cucumber Achaar

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Makes 2 cups 1x

Scale

Ingredients

  • 1/4 cup (60 ml) sweet chile sauce
  • 1 English (seedless) cucumber, cut in half lengthwise and sliced (about 11 ounces / 300 g)
  • 1/4 cup (50 g) chopped tomato
  • 1/4 cup thinly sliced (29 g) red onion
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt

Instructions

  1. In a large bowl, combine the sweet chile sauce, cucumber, tomato, onion, vinegar, sugar, and salt. Let stand at room temperature for at least 30 minutes but ideally 2 hours before serving.
  2. Store in an airtight container in the refrigerator for up to 1 week. The cucumber will pickle slightly, giving it a great texture.

— Family Thai: Bringing the Flavors of Thailand Home

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