Thai Cucumber Salad
Servings
4Serving size
1 cup
COOKING TIME
30 Minutes
CHILLING TIME
2 hours
This recipe can easily be multiplied, but leftovers are good for 24 hours at the most.
Ingredients
| 2 tablespoon Rice Vinegar |
| 1 tsp. Lemon zest (minced) |
| 1/4 tsp. Tabasco sauce |
| 2 Tbsp. Z-Sweet / Stevia |
| 8 Tbsp. chopped White onions (diced) |
| 2 cucumber (8-1/4 inch) Cucumber (sliced) |
| 1/4 1/4 cup Coriander (cilantro) leaves, raw |
| 1/2 ounce Peanuts |
Instructions
Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl.
You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right before serving.
Marinate at least 2 hours.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
When I was a kid in Atlanta my mom used to make cucumbers and onions with white vinegar, a touch of salt and pepper and just enough sugar to take the bite off. The flavors are the same – Southeast America, Southeast Asia – just subtle differences.