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
- ⅓cuppeanuts,chopped
Instructions
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Place the cucumbers in a colander and sprinkle the salt over them.
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Toss to coat the cucumber slices in salt. Let sit 10 minutes.
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Use a paper towel to blot the cucumber slices dry.
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Place the rice vinegar and sugar in a small bowl. Microwave for 30 seconds and stir until sugar is dissolved.
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Place the cucumbers and red onion in a large bowl, then pour the rice vinegar mixture over the top.
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Add the cilantro to the cucumber mixture and stir until combined. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
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Sprinkle the peanuts over the top, then serve.
Nutrition
- Calories: 143.95kcal
- Fat: 6.13g
- Saturated Fat: 0.81g
- Monounsaturated Fat: 2.98g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 19.56g
- Fiber: 1.80g
- Sugar: 15.39g
- Protein: 4.01g
- Sodium: 415.83mg
- Calcium: 34.47mg
- Potassium: 273.21mg
- Iron: 0.93mg
- Vitamin A: 9.04µg
- Vitamin C: 4.19mg
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