Thai Cucumber Salad Recipe

Name: Thai Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons fresh lime juice; 1 1/2 tablespoons rice wine vinegar; 1 tablespoon canola oil; 1 clove garlic, minced; 1 teaspoon brown sugar; 1 teaspoon lime zest; 1/2 - 1 small jalapeno, seeded and minced; salt and pepper; 1 seedless cucumber; 1 small red bell pepper; 1 medium carrot; 1/2 small red onion; 1 -2 tablespoon chopped cilantro (optional); 1/4 cup dry roasted peanuts, chopped

Servings: persons

1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2 - 1 small jalapeno, seeded and minced
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1 -2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped

1
Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
2
Season with salt and pepper.
3
Trim the ends from the cucumber.
4
Split lengthwise in half.
5
Slice very thinly.
6
Toss into the dressing.
7
Halve the red pepper vertically, core and remove seeds and white membranes.
8
Slice the pepper, horizontally, into very thin strips.
9
Add to the dressing and toss.
10
Peel the carrot and trim off ends.
11
Slice diagonally into very thin slices.
12
Add to the rest of the salad.
13
Peel the onion and cut in half horizontally.
14
Then slice vertically into very thin strips.
15
Add these to the bowl and toss everything together until well mixed.
16
Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
17
Transfer to a serving bowl.
18
Sprinkle cilantro (if used) and peanuts over top.

119

kcal

Calories

Fat

Carbs

Protein

Fat 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 14 ingredients. The key ingredients include: 1 1/2 tablespoons fresh lime juice, 1 1/2 tablespoons rice wine vinegar, 1 tablespoon canola oil, 1 clove garlic, minced, and more.

Yes, Thai Cucumber 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.

Thai Cucumber Salad

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