I want to share with you this quick no-cook side dish that is common with many South Asian cultures. Some call it achaar, I call it cucumber salad or yum thaang or thaang dong. It’s an easy pickled cucumber salad that is often served as a side dish for satay, barbecue chicken, and seafood cakes, but really I think it goes great with anything, even by itself.
The cucumber needs one or two hours in the fridge to really absorb the flavors from the vinegar, salt, and sugar. I find it tastes best when you allow it to sit overnight, but I totally understand if you don’t have the patience to wait that long. It’s delicious!
As a kid, I’d eat this with plain rice; the “pickling sauce” is tangy and sweet and spicy that’s almost like an awesome bonus dressing. “Achaar” (sounds like a sneeze lol) Bless You!
Share this recipe:
Chop cucumber into thin, round slices. Dice onion and tomato and combine all into a bowl.
Add sugar, salt, vinegar, chili, and a dash of Thai sweet chili sauce.
Toss well and refrigerate for 1-2 hours before serving.