Thai Cucumber Salad
This thai cucumber salad recipe tastes just like the restaurant version, and it only takes minutes to make!
- 1 lb cucumbers, peeled and thinly sliced I prefer the small persian cucumbers
- 2 teaspoons salt
- 1/4 cup thinly sliced red onion
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped peanuts
Place the cucumbers in a colander and sprinkle the salt over them.
Toss to coat the cucumber slices in salt. Let sit 10 minutes.
Use a paper towel to blot the cucumber slices dry.
Place the rice vinegar and sugar in a small bowl. Microwave for 30 seconds and stir until sugar is dissolved.
Place the cucumbers and red onion in a large bowl, then pour the rice vinegar mixture over the top.
Add the cilantro to the cucumber mixture and stir until combined. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
Sprinkle the peanuts over the top, then serve.
Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 891mg | Fiber: 1g | Sugar: 12g