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Thai Cucumber Salad
Servings = 4 | Serving size =1 cup
This recipe can be multiplied by 2, 3.
Leftovers are good for 24 hours at the most.
| 1 cup | rice vinegar |
| 1 tsp | lime zest |
| 1/4 tsp | Tabasco sauce |
| 2 Tbsp | Splenda |
| 1/2 cup | red onion |
| 2 large | cucumbers |
| 1/4 cup | cilantro leaves |
| 1 Tbsp | raw peanuts |
Combine the rice vinegar, lime zest, Tabasco, Splenda, 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 when I am serving.
Marinate at least 2 hours.
Nutrition Facts
Serving size: 1 cup | Servings 4
Calories 46 | Calories from Fat 11
Amount Per Serving (% Daily Value)
Total Fat 1g (2%) | Saturated Fat 1g (1%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 8 mg (0 %)
Total Carbohydrates 5g (2%) | Sugars 3g
Dietary Fiber 1g (5%) | Protein 1g
Vitamin A 3% | Vitamin C 10 % | Calcium 3% | Iron 3%
Vitamin K 10 mcg | Potassium 229 mg | Magnesium 21 mg
"A spoonful of honey will catch more flies than a gallon of vinegar."
-Benjamin Franklin, American statesman
The refrigerator light goes on...
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.
