Search
by Ingredient
Thai Cucumber Salad

Thai Cucumber Salad

StarStarStarStarHalf star

Submitted by eliza

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

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML PEANUTS
shelled
1 1
LARGE LARGE CUCUMBERS
peeled
1 1
EACH EACH RED CHILI PEPPERS *
1 1
EACH EACH SHALLOTS
chopped *
2 1E+1
TEASPOONS ML LIME ZEST
chopped
1 ½ 23
TABLESPOONS ML LIME JUICE
2 1E+1
TEASPOONS ML FISH SAUCE
or soy sauce *
1 5
TEASPOON ML BROWN SUGAR
1 1
CAN CAN SHRIMP
optional *

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

Comments


 

 

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 98 81% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

    Email this recipe