EatSmarter exclusive recipe

Thai Cucumber Saladwith Peanuts and Mint

Thai Cucumber Salad - Thai Cucumber Salad - Spicy ingredients give the simple side dish the right kick
Thai Cucumber Salad - Spicy ingredients give the simple side dish the right kick

(0)

Calories:156 kcal
Difficulty:easy
Preparation:25 min
Ready in:45 min
low-carb
Vegetarian
lactose-free
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories156 kcal(8%)
Protein4 g(8%)
Fat8 g(10%)
Carbohydrates14 g(5%)
Added Sugar10 g(11%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

1 tablespoonSoy sauce
4 tablespoonsRice vinegar
2 teaspoonsThai fish sauce
2 teaspoonsSesame oil
2 tablespoonsCane sugar
1red Chile pepper
2Cucumber (about 1 kg)
Salt
½ bunchesThai basil
3 sprigsMint
2 ouncesroasted Shelled peanut
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Kitchen Utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve

Directions

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1 Mix together soy sauce, rice vinegar, fish sauce, sesame oil and sugar in a bowl.
2 Halve chile pepper lengthwise, remove seeds, rinse and pat dry. Finely chop chile and add to soy sauce mixture.
3 Rinse cucumber, wipe dry, halve lengthwise and scrape out the seeds.
4 Cut cucumbers into thin half moons, then place in a sieve, sprinkle with salt and let drain for 10 minutes.
5 Add drained cucumber to the sauce and let stand for 15 minutes (marinate).
6 Meanwhile, rinse basil and mint, shake dry, pluck leaves and cut into fine strips.
7 Finely chop peanuts. Sprinkle peanuts and herbs over the cucumber salad just before serving.
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