Thai Cucumber Salad with Basil and Peanuts

Serving Size: 10

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!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

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

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

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.

Nutrition