Thai Cucumber Salad
with Peanuts and Mint
|Saturated Fat Acids||1.4 g|
|Sugar added||10 g|
|Saturated fatty acids/g||1.4|
|Bread exchange unit||1|
Recipe development: EAT SMARTER
Mix together soy sauce, rice vinegar, fish sauce, sesame oil and sugar in a bowl.
Halve chile pepper lengthwise, remove seeds, rinse and pat dry. Finely chop chile and add to soy sauce mixture.
Rinse cucumber, wipe dry, halve lengthwise and scrape out the seeds.
Cut cucumbers into thin half moons, then place in a sieve, sprinkle with salt and let drain for 10 minutes.
Add drained cucumber to the sauce and let stand for 15 minutes (marinate).
Meanwhile, rinse basil and mint, shake dry, pluck leaves and cut into fine strips.
Finely chop peanuts. Sprinkle peanuts and herbs over the cucumber salad just before serving.