I’ve always believed that food should be playful, bold, and just a little bit unexpected. This refreshing Thai cucumber relish captures that spirit perfectly — a simple yet vibrant condiment that balances sweet, sour, and salty flavors with just the right touch of heat. It pairs beautifully with crispy Thai fish cakes, corn fritters, and spring rolls, but it’s just as at home drizzled over grilled meats or used as a light, zesty salad dressing. Bright, versatile, and full of character, it’s the kind of accompaniment that turns everyday dishes into something memorable.
Equipment and tools you will need
Chopping Board – A sturdy surface for dicing the cucumber, slicing chillies, and prepping herbs.
Sharp Knife – Essential for clean, even cuts. A chef’s knife works best for chopping vegetables finely.
Saucepan – Used to simmer the vinegar, water, and sugar mixture until it reduces into a light syrup.
Ingredients required to make Thai cucumber relish
Vinegar – Provides the tangy backbone of the relish. Coconut vinegar adds a gentle fruity note, while white vinegar gives a clean, sharp edge.
Water – Softens the acidity of the vinegar and helps form the syrup.
Coriander Root – Adds earthy, herbal depth; a traditional base flavor in Thai cooking.
Palm Sugar – A natural sweetener with a rich, caramel-like taste that balances the sourness.
White Sugar – Boosts sweetness and ensures a smooth, well-rounded syrup.
Fish Sauce – Brings salty, umami depth that ties the sweet and sour flavors together.
Cucumber – Refreshing, crunchy, and cooling — the star of the relish.
Red Chilli – Adds a pop of color and a gentle touch of heat.
Kaffir Lime Leaf – Infuses a bright, citrusy aroma that makes the relish sing.
Ginger (optional) – A peppery, warming note for extra zing.
Roasted Peanuts (optional) – For a crunchy, nutty contrast to the light, tangy base.
👨🍳 Chef’s Tip
For the best flavor, make the syrup base in advance and let it cool completely before adding the cucumber and herbs. This keeps the vegetables crisp and vibrant, while allowing the sweet–sour balance to shine. Deseeding the cucumber is worth the extra step — it prevents the relish from turning watery and ensures every bite stays crunchy.
Refreshing cucumber Relish
Equipment
- 1 knife Your favourite chef's knife will do
- 1 chopping board
- 1 saucepan
- 1 small serving bowl
Ingredients
- 330 ml vinegar coconut vinegar is ideal, but white vinegar works too
- 150 ml water
- 5 g coriander root
- 115 g palm sugar
- 115 g white sugar
- 10 ml fish sauce
- 1 small cucumber,diced
- 1 Long red chilli, julienned
- 1 kaffir lime leaf, finely shredded
Instructions
- Assemble all ingreients
- Add the palm sugar and white sugar, stirring until fully dissolved.
- Continue simmering until the liquid reduces by about half, forming a light syrup. The flavor should be a balance of sweet and sour.
- Stir in the fish sauce, then strain the mixture into a clean container.
- Allow to cool
- Add the diced cucumber, julienned chilli, and shredded kaffir lime leaf.
- For extra flavor and texture, garnish with julienned ginger and roasted peanuts before serving.
Notes
- Cucumber prep: Deseed the cucumber before dicing to keep the relish crunchy and prevent excess liquid.
- Vinegar choice: Coconut vinegar gives a smooth, slightly fruity taste, while white vinegar adds a sharper punch.
- Palm sugar swap: Light brown sugar works well if palm sugar isn’t available.
- Chilli heat: Adjust to taste—use more for spice, or just a little for color.
- Herbal lift: Kaffir lime leaf adds citrusy fragrance; lime zest is a good substitute.
- Make ahead: Prepare the syrup up to a week in advance and refrigerate. Add cucumber and herbs fresh before serving.
- Texture twist: Add roasted peanuts or fried shallots just before serving for crunch.
- Serving ideas: Ideal with Thai fish cakes, corn fritters, spring rolls, grilled meats, or as a salad dressing.
Nutrition
Frequently Asked Questions About Thai Cucumber Relish
Q: Can I make cucumber relish ahead of time?
Yes! You can prepare the vinegar-sugar syrup up to a week in advance and keep it in the fridge. For the best crunch, add the fresh cucumber and herbs just before serving.
Q: What vinegar is best for Thai cucumber relish?
Coconut vinegar is traditional and adds a gentle fruity note. If you don’t have it, white vinegar or rice vinegar are excellent substitutes.
Q: My relish turned watery — what went wrong?
This usually happens if the cucumber isn’t deseeded. For a crisp, less watery relish, scoop out the cucumber seeds before dicing.
Q: Can I make this recipe without fish sauce?
Yes — simply leave it out or replace it with a dash of light soy sauce for a vegetarian option.
Q: How spicy is Thai cucumber relish?
It has just a touch of heat from the red chilli. If you prefer it mild, reduce the chilli or leave it out. For more kick, add extra chilli or a few slices of bird’s eye chilli.
Q: What can I serve cucumber relish with?
It’s perfect alongside Thai fish cakes, corn fritters, and spring rolls. It also makes a refreshing dressing for grilled meats, satay skewers, or even a simple salad.
Q: How long does cucumber relish keep?
Once combined with cucumber and herbs, it’s best enjoyed fresh within 1–2 days. Stored in an airtight container in the fridge, it stays crisp and flavorful.
This simple Thai cucumber relish proves that even the smallest side dish can bring a whole meal to life. I love the way it cuts through rich, fried flavours and adds a refreshing burst of balance to the plate — bright, tangy, and just a little bit unexpected. Serve it with fish cakes, corn fritters, spring rolls, or grilled meats, and you’ll see how easily it transforms the ordinary into something special.
We’d love to see your creations! Share your photos and tag us on social media
Try this with Thai fish cakes. Recipe here.
Love Thai food? Get more delicious recipes straight to your inbox! Subscribe to our email list for exclusive recipes, cooking tips, and kitchen hacks. Sign up below.
Leave a Reply