Thai Cucumber Salad
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Recipe: #31766
April 11, 2019
Categories: Salads, Side Dishes, Vegetables, Carrot, Cucumber, Onions, Pacific Northwest, Thai, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Refrigerator, Fat Free, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
"This is out of my Pacific Northwest The Beautiful Cookbook...Cook time dosen't include refrigeration time..."
Ingredients
Nutritional
- Serving Size: 1 (92 g)
- Calories 18.6
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 7.9 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.8 g
- Sugars - 2.2 g
- Protein - 0.6 g
- Calcium - 14.8 mg
- Iron - 0.2 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step 1
Slice the cucumber crosswise into thin rounds. Toss the cucumber in a bowl with the onion, vinegar, cilantro and carrots. Sprinkle the peanuts over the top, cover and refrigerate. Serve with in 2-3 hours.
Tips & Variations
No special items needed.
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