Thai Cucumber Salad Recipe - The Washington Post
A simple cucumber salad is served often in Thai cuisine. It refreshes and soothes the palate when the rest of the meal is spicy.
The dressing can be cooked, cooled and refrigerated up to 12 hours in advance. Pour over the cucumbers just before packing them up for lunch.
From Jennifer McCann, author of "Vegan Lunch Box" (Da Capo Lifelong, 2009).
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4
Directions
Step 1
Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low; cook for 2 to 3 minutes or until the sugar has dissolved completely and the vinegar has reduced slightly.
Step 2
Transfer the vinegar dressing to a small bowl and refrigerate until completely cool.
Step 3
Peel the cucumbers and use a mandoline or sharp knife to slice them into very thin rounds. Toss with the onion and dressing to coat evenly. Season with salt to taste. Refrigerate in an airtight container until ready to serve.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving
Calories
38
Carbohydrates
8 g
Sodium
41 mg
Protein
1 g
Fiber
1 g
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Jennifer McCann, author of "Vegan Lunch Box" (Da Capo Lifelong, 2009).
Tested by Bonnie S. Benwick.
Published September 29, 2009
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnpJ2uqnnCrpqupZKav26%2FwKWYnWc%3D