Refreshing Thai Cucumber Salad for a Guilt-Free Delight

This Thai Cucumber Salad is fresh, crunchy, and low-carb, making it a perfect guilt-free delight.

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Prep Time 15

Resting Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Thai

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 medium Red Onion Thinly sliced
1/2 cup Peanuts Or cashews if allergic
1/4 cup Cilantro Chopped

For the Dressing

2 cloves Garlic Freshly grated
1/4 cup Rice Vinegar
3 tablespoons Fresh Lime Juice Or lemon juice
1 tablespoon Monk Fruit/Allulose Sugar substitute
1 teaspoon Sambal Adjust to taste
2 tablespoons Toasted Sesame Oil

For Garnish

1 tablespoon Sesame Seeds Optional

Equipment

Mixing Bowl
Small bowl
whisk

Method

Preparation Steps

Wash the cucumbers, pat dry, and slice them on the bias into thin pieces.
Whisk together rice vinegar, garlic, lime juice, sambal, salt, and sesame oil in a small bowl.
In a large bowl, add cucumbers, red onions, peanuts, and cilantro. Toss gently.
Pour dressing over the salad and toss again to coat all ingredients.
Let salad rest for about 30 minutes at room temperature.
Toss once more before serving in a bowl.

Nutrition

Serving: 1portionCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

For best results, enjoy the salad immediately after tossing. Store in the fridge for up to 1 day only.

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