Thai Cucumber Tomato  Salad

Thai Cucumber Tomato Salad

43
Sherriel 1

"This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side."

Ingredients 45 m {{adjustedServings}} servings 68 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.
  2. Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.
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Footnotes

  • Cook's Note
  • You can substitute 1 packet of Splenda for the white sugar.
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Reviews 43

  1. 61 Ratings

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SunnyByrd
5/25/2010

We had a super spicy red curry tonight - and this salad was a great cool-down! I added a little more sugar, otherwise made as written. Thanks for the recipe! :)

maggy_t
9/1/2009

This is a great recipe. I made a few changes because I didn't have all of the ingredients. I put in unrefined cane sugar instead of the white sugar, and I used dried coriander instead of the fresh cilantro. I think what made the recipe special, was the peanuts. It gives the salad this extra bite!

Maggixial
2/23/2011

I followed the recipe exactly. I did not add peanuts since I'm not a huge fan. There's a very mild flavor but it's extremely fresh tasting. I'd make this again for sure. Maybe next time I will use halved cherry tomatoes and chop the cukes into cubes.