No Reviews
You must be logged in to post a review.
Thai Cucumber Salad
x
Print Options
Description
A light and refreshing Thai-inspired cucumber salad. Make it vegetarian by substituting the fish sauce with light soy sauce.
Ingredients
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Freshly Squeezed Lime Juice
- 1 pinch Sugar (or More To Taste)
- 1 whole English Cucumber, Quartered Lengthwise And Cut Into Bite-size Chunks
- ½ whole Medium Bell Pepper, Stem And Seeds Removed, Sliced Into Strips
- ½ cups Crushed Peanuts
- ¼ cups Finely Chopped Fresh Cilantro
Preparation
In a small bowl, combine the vinegar, fish sauce, lime juice and sugar. Stir until the sugar dissolves.
Arrange the cucumbers and red peppers on a serving platter or bowl. Pour the dressing over the top and mix to coat the ingredients evenly. Top with the peanuts and cilantro. Serve cold or at room temperature.
To make this dish vegan, simply substitute the fish sauce for light soy sauce.
Adapted from Simply Thai Cooking cookbook, 2nd edition.
More Recipes from Jennifer Andrews @ Ricotta & Radishes
Related Recipes
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.