Sweet and Sour Cucumber Salad

Sweet and Sour Cucumber Salad is a great side dish for coconut milk based curries, fried fish cakes or satay.



  1. Dissolve the sugar & salt in the water. It helps if you heat the water first. Add the vinegar.
  2. Slice the cucumbers in half, lengthwise, then lay on their flat cut sides for easier chopping. Chop into thin slices. Slice the shallots into thin slices & chilies into small rounds as well.
  3. In a small bowl, cover the cucumbers, shallots & chilies with the syrup mixture. Leave in the refrigerator for up to 3 hours before your meal.


Sweet and Sour Cucumber Salad is usually served with coconut-based curries, fish cakes and satay. It's sweet, tart & spice helps cut the heaviness of the coconut milk or oil.


One thought on “Sweet and Sour Cucumber Salad

  1. This is improved if you substitute fish sauce for the salt.

    The recipe should probably stipulate white (wine) vinegar. What’s left over from your average jar of cornichons/gherkins is usually fine by the way.

    My personal taste is for half the stated amount of shallot (or spring onion/young garlic).

    This is grand with many cold meats or fish. It’s probably worth experimenting with variations, e.g italian herbs and mustard seeds or using young courgette/marrow.

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