Thai Salad (Ajar)
Servings
Prep Time
Cook Time
Ready In
Recipe: #10970
November 04, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Vegetables, Cucumber, Lettuce, Onions, Asian, Thai, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Weeknight Meals, Hand Mix/Whisk, Refrigerator, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"A light cucumber based salad. Cook time is refrigeration time."
Ingredients
Nutritional
- Serving Size: 1 (253.9 g)
- Calories 75.9
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 592.6 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 3.1 g
- Sugars - 10.8 g
- Protein - 2.2 g
- Calcium - 48.7 mg
- Iron - 1 mg
- Vitamin C - 27.1 mg
- Thiamin - 0.1 mg
Step 1
In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
Step 2
Quarter cucumber lengthwise. Remove seeds. Cut quarters crosswise into 1/8″ thick slices.
Step 3
Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
Step 4
Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
Step 5
Serve on bed of greens.
Tips & Variations
No special items needed.
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