Asian Cucumber Thai Salad recipe

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Ingredients

⅓ cup distilled white vinegar
⅓ cup white sugar
½ teaspoon ground coriander
½ teaspoon crushed red pepper flakes
½ teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
½ cup finely chopped red onion
2 roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
¼ cup chopped roasted peanuts
2 sprigs fresh mint sprigs

Nutrition Info

169.2 calories
carbohydrate: 30.5 g
cholesterol: : -
fat: 5 g
fiber: 2.8 g
protein: 4.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 299 mg
sugar: 22.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.

  2. Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Recipe Yield

4 servings

Recipe Note

This refreshing salad goes well with fish or chicken. It makes any heavy meal feel lighter with its crisp, light flavors -- definitely a favorite in our family.

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