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Thai Cucumber Salad

Thai Cucumber Salad

This Thai cucumber salad with cilantro and peanuts is a refreshing dish perfect for summer picnics, featuring a tangy rice wine vinegar dressing.
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Prep Time 15 minutes
Draining Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Thai
Servings 4 servings
Calories 245 kcal

Equipment

  • colander
  • mixing bowl
  • cutting board
  • knife

Ingredients
  

Cucumbers

  • 3 large cucumbers peeled, halved lengthwise, seeded, and cut into ¼-inch slices
  • 1 tablespoon salt

Dressing

  • ½ cup white sugar
  • ½ cup rice wine vinegar

Vegetables

  • 2 medium jalapeño peppers seeded and chopped
  • ¼ cup chopped cilantro
  • ½ cup chopped peanuts

Instructions
 

Preparation

  • Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
  • Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

Notes

This salad does not need to be refrigerated and is perfect for summer picnics.

Nutrition

Serving: 1servingCalories: 245kcalCarbohydrates: 38gProtein: 6gFat: 9gSaturated Fat: 2gSodium: 81mgPotassium: 455mgFiber: 3gSugar: 30gVitamin C: 10mgCalcium: 52mgIron: 1mg
Keyword cilantro, cucumber, jalapeños, peanuts, salad, Thai
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