How To Make Thai Cucumber Salad
This cucumber salad is a Thai-inspired version made with peanuts, red onion, fresh cilantro, rice vinegar and a touch of sugar for a sweet and sour dish.
Serves:
Ingredients
- 1lbcucumbers,peeled and thinly sliced
- 2tspsalt
- ¼cupred onion,thinly sliced
- ½cuprice vinegar
- ¼cupsugar
- ¼cupfresh cilantro,chopped
- â…“cuppeanuts,chopped
Instructions
-
Place the cucumbers in a colander and sprinkle the salt over them.
-
Toss to coat the cucumber slices in salt. Let sit 10 minutes.
-
Use a paper towel to blot the cucumber slices dry.
-
Place the rice vinegar and sugar in a small bowl. Microwave for 30 seconds and stir until sugar is dissolved.
-
Place the cucumbers and red onion in a large bowl, then pour the rice vinegar mixture over the top.
-
Add the cilantro to the cucumber mixture and stir until combined. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
-
Sprinkle the peanuts over the top, then serve.
Nutrition
- Calories:Â 143.95kcal
- Fat:Â 6.13g
- Saturated Fat:Â 0.81g
- Monounsaturated Fat:Â 2.98g
- Polyunsaturated Fat:Â 1.93g
- Carbohydrates:Â 19.56g
- Fiber:Â 1.80g
- Sugar:Â 15.39g
- Protein:Â 4.01g
- Sodium:Â 415.83mg
- Calcium:Â 34.47mg
- Potassium:Â 273.21mg
- Iron:Â 0.93mg
- Vitamin A: 9.04µg
- Vitamin C:Â 4.19mg
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