Thai Cucumber Salad with Basil and Peanuts

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$21.67 Cooking Fee
Serving Size: 5 ounces
Diets: Dairy Free, Egg Free, Gluten Free, Reduced Fat, Soy Free, Vegan, Vegetarian
Recipe adapted from:
Mayumi Tavalero
This salad hits all the flavor profiles typically found in Thai food such as salty, sweet, sour, and spicy. They all come together to create a delicious salad bursting with flavor and texture!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Combine dressing ingredients in a small saucepan. Warm over low heat until sugar is dissolved, about 4 minutes.
  • In a medium bowl toss together the cucumbers, carrots, red onions, and basil. Pour warm dressing over the vegetables, toss again, and refrigerate until cool (about an hour).
  • When ready to serve, garnish with chopped peanuts.

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10

Ingredients

Ingredients

For the dressing:

  • 1/2 cup granulated sugar or your favorite sweetener
  • 1 cup rice vinegar
  • 2 teaspoon Kosher salt
  • 2 teaspoon chili-garlic sauce Lee Kum Kee brand recommended

For the salad:

  • 4 English cucumber thinly sliced
  • 2 carrot peeled and shredded
  • 1 red onion small, thinly sliced
  • 1/3 cup fresh basil chopped
  • 1/3 cup roasted peanuts chopped, check for diet restrictions

Cooking Tools Required

Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

Nutrition

Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 527mg | Potassium: 271mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2207IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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