Bangkok Spicy Cucumber Relish

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READY IN: 40mins
Recipe by Nana Chickens

This recipe comes from one of my favorite cookbooks I use in the summer, The Thrill of the Grill by Chris Schlesinger and John Willoughby. It compliments any grilled food. I personally enjoy this dish with grilled fish or pork that has an Indonesian flare. The cook time is actually refrigeration time before serving.

Ingredients Nutrition

Directions

  1. Wash cucumbers well to remove waxy deposit, cut them in half lengthwise, and then slice them thin.
  2. In a bowl, mix all the remaining ingredients and toss the cucumber slices with the mixture.
  3. Will keep 4 days, covered and refrigerated.

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