This salad is fresh and tasty and very light on calories. It was also a great addition to the Southeast Asian Grilled Flank Steak and Thai Tomato Soup (both CL) that my friends and I had for supper club tonight. I will make this to keep on hand for easy lunches. Thanks!
Thai Cucumber Salad
This Thai cucumber salad is a wonderful way to prepare summer's cucumber bounty. Adding sugar soothes the heat from the red chiles.
Yield: 10 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 30
- Calories from fat: 3%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.8g
- Carbohydrate: 6.8g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 126mg
- Calcium: 23mg
Ingredients
- 1/3 cup minced shallot
- 1/3 cup sliced green onions
- 4 medium cucumbers (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and thinly sliced
- 2 to 4 small hot red chiles, halved lengthwise, seeded, and thinly sliced (about 1 to 2 tablespoons)
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
Preparation
- Combine first 4 ingredients in a large bowl. Combine vinegar, sugar, and salt, and stir well. Add to the cucumber mixture, tossing to coat. Stir in the cilantro.
Thai Cucumber Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Portable/Picnic, Quick/Easy
- CUISINE: Asian, Thai
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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