Thai cucumber salad, known as ajad, is a quick-pickled cucumber relish that is deliciously spicy, tangy, sweet, and refreshingly crunchy. Our low-carb and keto Thai cucumber salad is similar to an authentic ajad -- but with a few minor adjustments to make it low in carbs.
Although we no longer eat this yummy salad at Thai restaurants (since it uses regular sugar), we love making this simple salad at home since it brings back fond memories of our favorite Thai restaurants in San Francisco (where we lived for quite a while) and our time spent traveling around Thailand.
It’s easy to make since it’s simply a matter of chopping ingredients (less than 8 ingredients!) and combining them together in a bowl. Although it takes less than 15 minutes to prepare, we strongly recommend letting it marinate for 30 minutes, so the cucumbers can absorb the distinct flavors. Each serving of this low-carb and keto Thai cucumber salad is just 3 net carbs.
What is Ajad?
Ajad is a Thai cucumber relish or dipping sauce that is usually made with cucumber slices, shallots, chili pepper, vinegar, sugar and cilantro. It's a popular side dish in Thailand, which is typically served alongside satays, Thai yellow curries and other Thai dishes.
Ingredients
The ingredients in this low-carb and keto version of Thai cucumber salad include:
- Sliced English cucumbers
- Sliced red onions (replaces higher-in-carb shallots)
- Diced red chili peppers (seeds removed)
- White vinegar
- Water
- Swerve Sweetener (replaces regular sugar)
- Chopped peanuts (a must!)
- Cilantro (optional -- we use as a garnish, but you may add a tablespoon or two to the salad if you like)
Although not all cucumber salads include chopped peanuts, our recipe includes them since we feel they are a highlight of the dish. We don't usually include cilantro, but if you enjoy it, definitely add it!
How to Make Ajad
There are just a few easy steps in making this quick salad:
1. Slice, dice and smash: First, slice a full English cucumber (roughly 16 ounces) into thin slices. We use a mandolin to slice the cucumber into thin and equal slices of 3 millimeters or ⅛ inch thick. Season the cucumber slices with salt and let sit. Next, slice a red onion into thin slices that are about an inch long, until you get ¼ cup. Then, remove seeds from a red chili pepper and dice until you get ½ tablespoon. Smash peanuts with a mug or a rolling pin until you get 2 tablespoons. We recommend smashing peanuts in a small plastic bag to keep the bits all together. Chop 1 tablespoon cilantro if you plan to include (optional).
2. Make the salad: In a small pot, bring the water, vinegar and sweetener to a boil. Stir until sweetener dissolves and remove pan from heat once it comes to a boil. Let cool. Then, pat cucumber slices dry with a paper towel. In a wide, medium-size bowl, combine the sliced cucumber, red onion and chili pepper.
2. Marinate and serve: Pour the vinegar marinade over the salad and blend with salad ingredients. Let marinate for 30 minutes at room temperature. After marinating, the marinade should cover most of the cucumbers (as the cucumbers will continue to release water). Blend the salad together and top with chopped peanuts and cilantro (if using). Serve immediately and refrigerate in a closed container after serving.
Other Low-Carb & Keto Recipes For You
Here are some other low-carb and keto recipes you may enjoy:
- Keto Green Curry Salmon and Bok Choy: This 15-minute, one-pan keto green curry salmon and bok choy, adapted from Anna Stockwell at Epicurious, is a weeknight winner. Yes, it's quick, easy, and uses just one pan. But, the combination of flavors in this dish -- thanks to the green curry, coconut milk, salmon, bok choy and cashews -- make it a real winner.
- Thai Chicken Lettuce Cups: These Thai chicken lettuce cups are packed full of flavor since the chicken and bell pepper are cooked in a coconut green curry sauce and then topped with crunchy peanuts. It’s a perfect weeknight recipe since it only uses one pan and takes 20 minutes to make!
- Spicy Soy Salmon: Here is an easy, 30-minute weeknight salmon recipe: keto spicy soy salmon! We eat a lot of fish around here so it's important to change it up. And this spicy soy salmon is so flavorful and simple to make. The ingredients simply include soy sauce, fresh garlic, fresh ginger, sambal sauce and olive oil. To get the fullest flavor, the salmon is baked in foil and then broiled for a few minutes for a beautifully charred top.
Recipe
Keto Thai Cucumber Salad
Ingredients
- 1 large English cucumber (1 cucumber is roughly 16 ounces)
- ¼ teaspoon salt
- 3 tablespoons Swerve Granular
- ¼ cup vinegar
- ¼ cup water
- ¼ cup red onion thinly sliced
- ½ tablespoon red chili pepper seeded and diced
- 2 tablespoons peanuts smashed or chopped
- 1 tablespoon cilantro chopped (optional)
Instructions
- Slice, dice and smash: First, slice cucumber into thin slices. We use a mandolin to slice the cucumber into thin and equal slices of 3 millimeters or ⅛ inch thick. Season cucumber slices with ¼ teaspoon salt and let sit. Slice a red onion into thin slices that are about an inch long until you get ¼ cup. Remove seeds from red chili pepper and dice until you get ½ tablespoon. Smash peanuts with a mug or a rolling pin until you get 2 tablespoons. We recommend smashing peanuts in a small plastic bag to keep the bits all together. Chop 1 tablespoon cilantro if you plan to include (optional).
- Make the salad: In a small pot, bring the water, vinegar and Swerve sweetener to a boil. Stir until sweetener dissolves and remove pan from heat once it comes to a boil. Let cool. Then, pat cucumber slices dry with a paper towel. In a wide, medium-size bowl, combine the sliced cucumber, red onion and chili pepper.
- Marinate and serve: Pour the vinegar marinade over the salad and blend with salad ingredients. Let marinate for 30 minutes at room temperature. After marinating, the liquid/marinade should cover most of the cucumbers (as the cucumbers will continue to release water). Blend the salad together and top with chopped peanuts and cilantro (if using). Serve immediately and refrigerate in a closed container after serving.
Leave a Comment