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Thai Cucumber Salad

Zesty Thai Cucumber Salad for a Refreshing Summer Bite

This Thai Cucumber Salad is a vibrant, zesty dish perfect for summer meals, featuring crisp cucumbers, crunchy carrots, and a delightful dressing.
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Prep Time 15 minutes
Marination Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers Leave the skin on for extra fiber
  • 1 medium Red Onion
  • 2 medium Carrots Shredded
  • 1/4 cup Cilantro Chopped
  • 1/4 cup Crushed Peanuts Optional, substitute with seeds for nut-free option
For the Dressing
  • 3 tablespoons Rice Vinegar Can swap for apple cider or white wine vinegar
  • 1 tablespoon Sugar Can use honey or less for lower-calorie version
  • 1 clove Garlic Minced
  • 1/4 teaspoon Chili Flakes Optional

Equipment

  • mixing bowl
  • whisk
  • grater
  • knife
  • cutting board

Method
 

Preparation
  1. Wash the cucumbers thoroughly, slice them into thin, round pieces, and set aside.
  2. Thinly slice red onions and shred the carrots.
  3. Chop a handful of fresh cilantro and add everything to a large mixing bowl.
Make Dressing
  1. In a small bowl, whisk together rice vinegar, sugar, minced garlic, and a pinch of salt.
  2. Add optional chili flakes to taste and stir until the sugar dissolves.
Combine Ingredients
  1. Add cucumbers, red onions, and carrots to the large mixing bowl.
  2. Drizzle dressing over the vegetables and gently toss to coat.
Marinate
  1. Allow the salad to sit for about 10 minutes at room temperature to let flavors meld.
Serve
  1. Sprinkle chopped cilantro and optional crushed peanuts before serving.
  2. Chill for 15-20 minutes before serving for extra refreshment.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

For optimal texture, store cucumbers and carrots separately from the dressing until ready to serve to keep them crisp.

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