Ingredients for Fresh Cucumber Condiment Tang Kwah Ah Jad
- 1 medium cucumber
- Distilled White Vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- Pinch of white pepper
- 1/4 cup finely chopped red onion
- Red Chile
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How to Make Fresh Cucumber Condiment Tang Kwah Ah Jad
- Wash one medium cucumber thoroughly under cold running water and pat it completely dry with paper towels.
- Using a small, sharp knife, pare the cucumber lengthwise, leaving 1/8-inch-wide strips of green peel alternating with 1/8-inch-wide strips of white flesh.
- Cut the cucumber crosswise into the thinnest possible slices (a mandoline slicer works well).
- In a medium bowl, whisk together 1/4 cup white vinegar, 2 tablespoons granulated sugar, 1/2 teaspoon salt, and a pinch of white pepper until the sugar dissolves.
- Add the sliced cucumber to the bowl.
- Finely chop 1/4 cup red onion and 1-2 Thai chilies (adjust to your spice preference), and add them to the bowl with the cucumber.
- Gently toss everything together with a spoon until the cucumber is evenly coated with the vinegar mixture.
- Serve immediately for the freshest flavor, or cover tightly and refrigerate for no more than 2-3 hours to allow the flavors to meld. Serve chilled alongside your favorite Thai curries.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
126g
Fat
0g
Carbs
13g
