Cucumber Salad With Thai Sweet Chili Vinaigrette

Cucumber Salad With Thai Sweet Chili Vinaigrette

19 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
maryelle
Recipe by  maryelle

“Cool, spicy, and sweet.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  2. Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

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Reviews (19)

Rate This Recipe
LilSnoo
16

LilSnoo

Simple, yet tasty! This comes together very quickly...the hardest part is waiting for the cucumber to marinate an hour! I love marinated cukes and this is a nice change from the usual. Next time I think I will use one clove of fresh garlic instead of granulated. The only change I made was to double the green onions. Delicious!

ede111
9

ede111

Tried and liked it very much, great recipe.

Judy H
3

Judy H

Wow, Wow & Wow! What a terrific variation for a cucumber salad. I wasn't sure whether or not to use "toasted" sesame oil, so I used half toasted and half regular. The marinade is delicious. Only other change I made was to add more green onion. This recipe is certainly a "keeper". Only regret is I didn't double or triple the batch. I won't make that mistake again. Thank you for sharing this great cucumber variation. (*I tried to review previously which didn't post, so if the first review appears from cyber space, please excuse the duplication)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 36 cal
  • 2%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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