Thai Cucumber Salad Recipe spiked with Red Chili Soy Vinaigrette is flavorful, refreshing, easy and the perfect companion to all your Asian dinners or stand-alone-delicious!
209 kcal
/serving
10 min
Serves
4
Easy
Asian
Vegetarian
Gluten Free
Ingredients
- 2 tbsp Thai sweet chili sauce (*)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tbsp + 1 tsp sugar
- 1 tsp freshly grated ginger
- 1 garlic clove, minced
- 2 cucumbers, thinly sliced
- 1/4 red onion, finely chopped
- 1 cup (240ml) Matchstick carrots
- 1 red bell pepper, chopped
- 1/2 cup chopped peanuts
Preparation
Not specified
Cooking
- Whisk Dressing ingredients together in a large bowl.
- Add salad ingredients and toss to coat.
- Chill 1 hour before serving.
- When ready to serve, toss well.
- Garnish with chopped peanuts.
- The cucumbers will release some of their water as they marinate - so be aware that the vinaigrette will increase the longer the cucumbers marinate.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
209
Calories
7.0g
Protein
6% DV
20.6g
Carbs
7% DV
12.8g
Fat
16% DV
4.2g
Fiber
11% DV
11.8g
Sugars
363mg
Sodium
24% DV
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
