Thai Cucumber Salad
This Thai cucumber salad is an easy, quick recipe to make with curries, Thai noodles, BBQ, and more. Refreshing, crunchy, and delicious!
- 5 small Persian cucumbers
- 1 Thai bird's eye chili (or serrano), sliced
- 1 small shallot, thinly sliced
- 1/4 cup unseasoned rice vinegar
- 2 tbsp sugar
- 1 garlic clove, minced
- Salt and pepper, to taste
Add grated carrots and chopped, roasted peanuts for a little crunch.
For a less spicy version, use about 1/4 red bell pepper, sliced, instead of a chili.
I recommend marinating it for about two or three hours before serving it. If you marinate it for too long, it will get very vinegary. To save leftovers, discard the marinade.
Serving: 1scoopCalories: 34kcalCarbohydrates: 8.8gProtein: 0.5gFat: 0.1gSodium: 2mgPotassium: 81mgFiber: 0.2gSugar: 6.6gCalcium: 10mg