Thai Cucumber Salad recipe
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- 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices 1 tablespoon salt ½ cup white sugar ½ cup rice wine vinegar 2 jalapeno peppers, seeded and chopped ¼ cup chopped cilantro ½ cup chopped peanuts
Nutrition Info
- 237.9 caloriescarbohydrate: 37.1 gcholesterol: : -fat: 9.4 gfiber: 2.8 gprotein: 5.8 gsaturatedFat: 1.3 gservingSize: -sodium: 1750.8 mgsugar: 29.5 gtransFat: : -unsaturatedFat: : -
Directions Thai Cucumber Salad
Directions
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Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro, toss to combine. Sprinkle chopped peanuts on top before serving.