Spicy Thai Veggie Salad Recipe

Name: Spicy Thai Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium cucumbers; 1 medium red onion; 2 medium carrots; 1 sweet red pepper; 1 teaspoon lime zest; 1 ¼ cups lime juice; 4 bird chiles; 1 tablespoon fish sauce; ½ cup rice wine vinegar; 1 cup water; 3 tablespoons sugar

Servings: persons

2 medium cucumbers
1 medium red onion
2 medium carrots
1 sweet red pepper
1 teaspoon lime zest
1 ¼ cups lime juice
4 bird chiles
1 tablespoon fish sauce
½ cup rice wine vinegar
1 cup water
3 tablespoons sugar

1
Julianne first 4 items (veggies)set aside in glass bowl.
2
Then finely slice chilies and add to veggies.
3
In separate bowl combine remainder of ingredients and bring to boil.
4
Remove from heat and when warm, not hot, add to veggies.
5
Allow to sit for 20 minutes then taste for more spices.
6
Although flavor will not be set it will give an idea if you want more of anything.
7
Pour mixture in sealable glass jar and refrigerate for at least 4 hours.
8
Overnight is better.
9
Serve salad cold with anything.

110

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium cucumbers, 1 medium red onion, 2 medium carrots, 1 sweet red pepper, and more.

Yes, Spicy Thai Veggie Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Thai Veggie Salad

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