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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 64.1
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.5 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.9 g

View full nutritional breakdown of Cucumber Thai Salad calories by ingredient
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Cucumber Thai Salad

Submitted by: DILBERTA

Introduction

Very zippy salad- The mint & red pepper flakes just make this dish Very zippy salad- The mint & red pepper flakes just make this dish
Number of Servings: 8

Ingredients

    1/3 cup distilled vinegar
    3 tablespoons sugar
    1/2 teaspoon red pepper flakes
    1/2 teaspoon salt
    2 pounds cucumbers, seeded, quarted and sliced into bite-sized pieces
    1/3 cup red onion, finely chopped
    2 tablespoons fresh cilantro, chopped
    2 tablespoons fresh mint, chopped
    1/3 cup peanuts, dry-roasted, coarsely chopped


Directions

In a large bowl, mix vinegar, sugar, pepper flakes and salt. Stir until the sugar is disolved.

Add cucumber, onion, cilantro and mint. Toss until well coated.

Refrigerate, covered for at least 1 hour.

Before serving, add peanuts and toss again.

This recipe makes 8 1/2 cup servings

Note: This salad doesn't hold up very well as a "left-over" if you add the peanuts to the whole batch. If you don't think the whole salad will be eaten at one time, divide the salad into individual servings BEFORE you add the peanuts and then add 2 teaspoons of peanuts to each serving.

Number of Servings: 8

Recipe submitted by SparkPeople user DEBALAN55.






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