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Thai Bell Pepper, Cucumber, and Peanut Salad

Thai Bell Pepper, Cucumber, and Peanut Salad

Southern Living SEPTEMBER 2005

  • Yield: 8 servings (serving size: 3/4 cup)

Ingredients

  • Dressing:
  • 1 tablespoon sugar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Thai fish sauce
  • 1/4 teaspoon crushed red pepper
  • Salad:
  • 2 cups sliced peeled cucumber
  • 2 cups red bell pepper strips
  • 3/4 cup julienne-cut carrot
  • 1/2 cup vertically sliced red onion
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons finely chopped peanuts

Preparation

To prepare the dressing, combine the first 4 ingredients in a small bowl, and stir with a whisk.

To prepare the salad, combine the cucumber, bell pepper, carrot, onion, and mint. Drizzle the dressing over cucumber mixture, tossing gently to coat. Sprinkle salad with peanuts.

Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 23%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.1g
  • Carbohydrate: 6.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 180mg
  • Calcium: 13mg
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Thai Bell Pepper, Cucumber, and Peanut Salad Recipe

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