Thai Cucumber Salad
Zesty Cucumbers in a tangy Sweet Chili Vinaigrette.
Ingredients
- 2 large English cucumbers peeled
- ½ cup "matchstick" chopped carrots
- ½ red onion, thinly sliced
- 2 tbsp sugar
- ¼ cup rice vinegar
- ¼ cup red wine vinegar
- 2 tablespoons sweet chili sauce
- 1 teaspoon salt
- dash of lime juice
Optional
- ¼ cup cilantro, chopped
- Peanuts, chopped
- 1 tbsp sesame seeds
Instructions
- Cut cucumbers in half long ways.
- With a melon baller scoop out the seeds, and pulp from center of the cumber.
- Chop cucumbers up in 1/4 inch slices and set aside.
- In a small saucepan with medium heat, melt sugar, salt, and vinegars until sugar and salt are dissolved. About 2 minutes.
- Remove from heat and cool.
- Toss together cucumber, carrots, cilantro and red onion.
- Pour vinegar mixture, Sweet Chili sauce and lime juice over cucumber mixture.
- Marinate for a least 1 hour before serving.
Notes
Two things you can change if the marinade is too tangy for you. #1 omit the red wine vinegar and make the rice vinegar 1/2 cup and #2 omit the lime. If you prefer a spicier version try adding red pepper flakes to add some heat.
You can use thin slices or spiralize the cucumbers for a different look.
Nutrition
Serving: 1.5cupCalories: 62kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 455mgPotassium: 208mgSugar: 9gCalcium: 37mgIron: 1mg
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