Created by: MsPia
Created on September 4, 2014
Categories: Salads, Vegetable Salad, Vegetables, Cucumber, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, July 4th, Labor Day, Potluck, Summer, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Spicy (more)
Sweet & Sour Cucumber Salad
"The first time I made this salad I didn't have all the ingredients on hand so I made 2 substitutions that came out VERY GOOD. Instead of the fresh pepper I used dry chili de arbol (pretty spicy)and I used mint instead of cilantro. The thinner you sliced the cucumber, the better. Enjoy!"
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Prep Time: 15mPT15M
Cook Time: 0mPT0M
We love this salad, all the flavors blend well together, I used red onion instead of the shallots, this needs a few hours of chilling time to blend flavors, I'll be making this one again! Made for the Billboard Tag game, thanks MsPia!.
- 1/4 cup white vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 2 jalapenos (red jalapenos, chopped and pound to a paste)
- 2 garlic cloves, chopped and pound to a paste
- 2 cucumbers, half lengthwise and sliced THINLY
- 2 shallots, THINLY sliced
- 2 tablespoons fresh cilantro leaves (chopped)
- 2 tablespoons honey roasted peanuts (chopped)
What You Will Need
No special items needed.
Combine the vinegar, lime juice, fish sauce and sugar. Add the pounded hot peppers and garlic. Stir well.
Toss the cucumbers and shallots with the sauce and cilantro.
Just before serving, sprinkle with chopped peanuts.
- Serving Size: 1 (149.7 g)
- Calories 91.7
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 477.2 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 2.1 g
- Sugars - 16.6 g
- Protein - 1.7 g
- Calcium - 29.8 mg
- Iron - 0.6 mg
- Vitamin C - 51.4 mg
- Thiamin - 0.1 mg