Cucumber Salad
Recipe by user david
A crisp Thai-style cucumber salad with a simple sweet-sour vinegar dressing and fresh coriander.
Serves 4
This simply dressed cucumber salad is cooling and refreshing, designed to balance the “furious heat” of many Thai dishes. It’s quick to assemble and works especially well as a side for spicy curries, stir-fries, and grilled meats. Use an English cucumber for fewer seeds and thinner skin (or peel if using a standard cucumber), slice everything thinly for the best crunch, and whisk the sugar until fully dissolved so the dressing coats the vegetables evenly.
- 10 10 english cucumbers, preferably English
Wash and dry cucumber. (Peel the cucumber if not using English.) Cut in half lengthwise and then into quarters. Slice the quarters into 1/4-inch/5-mm pieces. Arrange on a plate.
- 0.333 0.333 red bell peppers
- 0.5 0.5 red onion
Thinly slice juliennes of red pepper and red onion. Scatter on the cucumber decoratively.
- 1 Tbsp 1 Tbsp (12 g) sugar
- 1⁄2 tsp 1⁄2 tsp (3 g) salt
- fresh coriander leaves
- 2 Tbsp 2 Tbsp (30 g) rice vinegar or vinegar
In a small bowl whisk sugar, vinegar and salt, until well mixed. Distribute this dressing evenly over the vegetables and top generously with fresh coriander leaves.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 0 | 0 |
| Protein | 0.0g | 0.0g |
| Fat | 0.0g | 0.0g |
| Saturated Fat | 0.0g | 0.0g |
| Carbohydrates | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.0g |
| Sodium | 290mg | 1161mg |
| Cholesterol | 0mg | 0mg |
Per serving values based on 4 servings.
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