Mild Thai Cucumber Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 large Cucumbers sliced 1" thick and in half (or 3 medium cucumbers)½ cup hot water2 tbs seasoned rice vinegar¼ tsp hot pepper flakes¼ cup diced or minced red onions2 tbsp Raw Cane Sugar
Peel cucumbers completely if they are not organic or if you just don't want the peel. I use a peeler and leave decorative strips of green around the cucumber before slicing.
In a medium bowl (preferable one that has a cover), dissolve 2 tablespoons of Turbinado or brown sugar in ¼ cup hot water. Stir repeatedly or allow to sit until completely dissolved. Stir in hot pepper flakes, vinegar and red onions. Add cucumber slices. Cover bowl and agitate so that liquid covers all cucumber pieces.
Place in refrigerator and allow to cool and marinate for at least 5 to 10 minutes before serving. Shake container before serving to distribute flavor to each cucumber piece.
Makes four ½ cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUETEMPLE.
In a medium bowl (preferable one that has a cover), dissolve 2 tablespoons of Turbinado or brown sugar in ¼ cup hot water. Stir repeatedly or allow to sit until completely dissolved. Stir in hot pepper flakes, vinegar and red onions. Add cucumber slices. Cover bowl and agitate so that liquid covers all cucumber pieces.
Place in refrigerator and allow to cool and marinate for at least 5 to 10 minutes before serving. Shake container before serving to distribute flavor to each cucumber piece.
Makes four ½ cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUETEMPLE.
Nutritional Info Amount Per Serving
- Calories: 55.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 267.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.2 g
- Protein: 1.1 g
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