Thai Cucumber Salad recipe

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Ingredients

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1 tablespoon salt
½ cup white sugar
½ cup rice wine vinegar
2 jalapeno peppers, seeded and chopped
¼ cup chopped cilantro
½ cup chopped peanuts

Nutrition Info

237.9 calories
carbohydrate: 37.1 g
cholesterol: : -
fat: 9.4 g
fiber: 2.8 g
protein: 5.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1750.8 mg
sugar: 29.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

  2. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro, toss to combine. Sprinkle chopped peanuts on top before serving.

Recipe Yield

4 cups

Recipe Note

This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!

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