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Thai Cucumber Salad

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Thai Cucumber Salad

A quick yet refreshing Thai cucumber salad accompanies well with most of your summer Barbecue dishes.

 

Yield

4 servings

Prep

6 min

Cook

3 min

Ready

12 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons vegetable oil
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2 tablespoons peanuts
shelled
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1 large cucumbers
peeled
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1 each red chili peppers
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1 each shallots
chopped
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2 teaspoons lime zest
chopped
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1 ½ tablespoons lime juice
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2 teaspoons fish sauce
or soy sauce
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1 teaspoon brown sugar
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1 can shrimp
optional
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Ingredients

Amount Measure Ingredient Features
3E+1 ml vegetable oil
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3E+1 ml peanuts
shelled
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1 large cucumbers
peeled
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1 each red chili peppers
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1 each shallots
chopped
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1E+1 ml lime zest
chopped
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23 ml lime juice
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1E+1 ml fish sauce
or soy sauce
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5 ml brown sugar
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1 can shrimp
optional
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Directions

Brown peanuts at high heat in a wok with the oil (or brown in microwave, one minute at a time).

Chop them up. Peel cucumber and remove seeds.

Grate one half of the cucumber with a cheese grater, and slice the other half in very thin slices (or grate the whole thing, or slice the whole thing, depending on which you like best) Mix everything together and serve.

Be sure to put the peanuts on just before you serve it or they will get soggy.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 9881% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 9%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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