Thai Cucumber Salad Recipe
Add a burst of Thai excitement to your meal with this Thai Cucumber Salad. This salad blends crispy cucumbers and nutty cashews in a lively chili-garlic dressing for a refreshing and spicy culinary delight.
Servings: 6
Calories: 88kcal
Ingredients
- 1/4 c. fresh lime juice
- 1 1/2 Tbsp. Fish Sauce
- 1 Tbsp. brown sugar
- 2 tsp. chili-garlic sauce
- 2 cloves garlic very finely minced
- 2 large cucumbers partially peeled and cut into half-circles
- 1/2 c. chopped fresh cilantro leaves
- 1/8 teaspoon ground black pepper
- 1/4 c. chopped cashews
Instructions
- Combine the lime juice, fish sauce, brown sugar, chili-garlic sauce, and garlic in a small bowl. Set aside for 10 minutes to soften the garlic's flavors.
- Combine chopped cilantro and cucumbers in a large bowl, add the dressing and black pepper, then toss to coat. Keep in the fridge until ready to serve.
- Immediately before serving, sprinkle the chopped cashews over the top. You can also serve this salad alongside Peanut Panang Beef Curry.
Notes
Store the Spicy Thai Cucumber Salad in an airtight container in the refrigerator; it's best consumed within 1-2 days, as cucumbers tend to lose their crunch over time.
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 384mg | Potassium: 334mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1408IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg
