Thai Cucumber Tomato Salad37 Reviews
- Prep: 15 min
- Ready In: 45 min
“This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side.” - by Sherriel
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 68 cal
- 3.3 g
- 8.7 g
Based on a 2,000 calorie diet
Reviews (37)Rate This Recipe
"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 cil..." See moreantro. I think what made the recipe special, was the peanuts. It gives the salad this extra bite!"
"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! :)..." See more"
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