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Thai Cucumber

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Recipe

 

Yield

1 cup

Prep

10 min

Cook

0 min

Ready

10 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 medium cucumbers
peeled
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1 tablespoon vinegar
white
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2 tablespoons sugar
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1 teaspoon salt
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¼ teaspoon white pepper
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½ small onions
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1 each chile pepper
*
½ cup peanuts
dry roasted
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Ingredients

Amount Measure Ingredient Features
1 medium cucumbers
peeled
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15 ml vinegar
white
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3E+1 ml sugar
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5 ml salt
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1.3 ml white pepper
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0.5 small onions
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1 each chile pepper
*
118 ml peanuts
dry roasted
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Directions

In a deep bowl stir the vinegar, sugar, salt and white pepper until well blended.

Peel onion, slice into lengthwise paper thin slices.

Same with seeded red chile pepper.

Add the remaining ingredients, except the peanuts, and toss with the marinade.

Serve at once or cover and chill NO LONGER than 2 hours.

Top with the peanuts (whole or chopped) just before serving.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 13760% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 594mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 4%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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