5 from 6 votes
Thai Cucumber Salad with Sweet Chili Dressing
Serves 4
Prep time: 15 min Draining Time: 30 min Difficulty: easy
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Calories:
152 kcal
Cuisine:
Thai, Vegan
Ingredients
- 3 cucumber peeled; trimmed and very thinly sliced into rounds, large
- 1 tablespoon salt
- ⅓ cup white sugar organic for vegan-friendly
- ½ cup rice wine vinegar
- 2 fresh red Thai chili peppers rinsed; seeded and diced
- 2 cloves garlic peeled and pressed
- ¼ cup cilantro finely chopped, fresh
- ¼ cup peanuts crushed or finely chopped
Instructions
- Toss the cucumbers with the salt in a large colander; drain in the sink for 30 minutes. The salt will pull the moisture from the cucumbers. Rinse the cucumbers with cold water; drain again and pat dry with absorbent paper towels, gently pressing to remove as much extra moisture as possible.
- In a large mixing bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add the cucumbers, peppers, garlic, and cilantro; toss to combine and coat. Divide salad among serving plates and sprinkle with chopped peanuts. Serve.
Cup of Yum
Nutrition Information
Calories
152kcal
(8%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Sodium
1752mg
(73%)
Potassium
392mg
(8%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
247IU
(5%)
Vitamin C
12mg
(13%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 152
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1752mg | 73% |
| Potassium | 392mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.