Thai Cucumber Salad

This Thai Cucumber Salad is a refreshing and vibrant dish that combines crisp cucumbers, spicy jalapeños, aromatic cilantro, and crunchy peanuts, all tossed in a tangy-sweet dressing made with rice wine vinegar and sugar. It's a perfect side dish for summer meals, offering a delightful balance of flavors and textures.

Ingredients

• 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into ¼-inch slices

• 1 tablespoon salt

• ½ cup white sugar

• ½ cup rice wine vinegar

• 2 medium jalapeño peppers, seeded and chopped

• ¼ cup chopped cilantro

• ½ cup chopped peanuts

Directions

1. Prepare the Cucumbers: Place the sliced cucumbers in a colander and sprinkle with salt. Let them sit for 30 minutes to drain excess water. After 30 minutes, rinse the cucumbers with cold water, then drain and pat dry with paper towels.

2. Make the Dressing: In a mixing bowl, whisk together the white sugar and rice wine vinegar until the sugar has dissolved.

3. Combine Ingredients: Add the prepared cucumbers, chopped jalapeños, and chopped cilantro to the bowl with the dressing. Toss to combine.

4. Serve: Just before serving, sprinkle the chopped peanuts on top for added crunch.

Nutritional Information (per serving)

• Calories: 245 kcal

• Total Fat: 9g (12% DV)

  • Saturated Fat: 2g (8% DV)

• Cholesterol: 0mg (0% DV)

• Sodium: 81mg (4% DV)

• Total Carbohydrates: 38g (14% DV)

  • Dietary Fiber: 3g (11% DV)

  • Total Sugars: 30g

• Protein: 6g (12% DV)

• Vitamin C: 10mg (11% DV)

• Calcium: 52mg (4% DV)

• Iron: 1mg (6% DV)

• Potassium: 455mg (10% DV)
  
  

Percent Daily Values (DV) are based on a 2,000-calorie diet.