Thai Cucumber Salad

Thai Cucumber Salad
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Ingredients
  1. 3 large cucumbers (1 ¾ pounds total), peeled (if desired), halved lengthwise, seeded, and sliced into ¼-inch pieces (about 4 cups)
  2. 1 tablespoon kosher salt
  3. 1/3 cup sugar
  4. 1/3 cup rice wine vinegar
  5. 2 jalapeno peppers, seeded and chopped (about ½ cup)
  6. ¼ cup chopped fresh cilantro
  7. ½ cup chopped peanuts
Instructions
  1. Toss cucumbers with salt in a colander and let stand 30 minutes.
  2. Rinse with cold water, drain, and dry well with paper towels.
  3. Whisk together sugar and vinegar in a bowl until sugar is dissolved.
  4. Add cucumbers, peppers, and cilantro; toss to combine.
  5. Sprinkle with chopped peanuts before serving.
Notes
  1. Per (1 1/8 cup) serving: 189 calories, 9.3g fat, 1.2g saturated fat, 0mg cholesterol, 47mg sodium, 24.9g carbohydrate, 3g fiber, 5.6g protein.
Adapted from Allrecipes Magazine, armagazine.com/thai-cucumber-salad
Adapted from Allrecipes Magazine, armagazine.com/thai-cucumber-salad
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