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 Cooking Light

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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

  1. 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.
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