Mild Thai Cucumber Salad

More sharing options

Share on Twitter

4.6 of 5 (8)

Nutritional Info

Servings Per Recipe: 4
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

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

Introduction

Not too tangy, not to spicy, peanut free cucumber salad. Not too tangy, not to spicy, peanut free cucumber salad.

Minutes to Prepare: 10

Number of Servings: 4

Ingredients

2 large Cucumbers sliced 1" thick and in half (or 3 medium cucumbers)

½ cup hot water

2 tbs seasoned rice vinegar

¼ tsp hot pepper flakes

¼ cup diced or minced red onions

2 tbsp Raw Cane Sugar

Directions

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.