Thai Cucumber Salad

Name: Thai Cucumber Salad
Yield: 4 servings
Ingredients: 1 cucumber (large English cucumber); 1/4 cup sweet onion, minced; 2 tablespoons vinegar (seasoned rice vinegar); 1 tablespoon cilantro, minced (fresh); 3 tablespoons carrots, shredded; 2 tablespoons peanuts, chopped

6
Ingredients

10m
Prep Time

0m
Cook Time

10m
Ready In

Recipe: #31766

April 11, 2019

Categories: Salads, Side Dishes, Carrot, Cucumber, Onions, Pacific Northwest, Thai, Fat Free, Gluten-Free, Kosher, Low Calorie Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more

recipe by:
TeresaS

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recipe by:
TeresaS

"This is out of my Pacific Northwest The Beautiful Cookbook...Cook time dosen't include refrigeration time..."

Original is 4 servings

Metric US

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Ingredients

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1 cucumber (large English cucumber)
1/4 cup sweet onion, minced
2 tablespoons vinegar (seasoned rice vinegar)

1 tablespoon cilantro, minced (fresh)
3 tablespoons carrots, shredded
2 tablespoons peanuts, chopped

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

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Step by Step Method

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.

Thai Cucumber Salad

Ingredients

Nutritional

Step by Step Method

Step 1

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