Easy Thai Style Cucumber Salad
A quick and easy salad that is a perfect side dish whenever you are looking for a refreshing crunch.
Prep Time15 minutes mins
Cook Time0 minutes mins
Course: Salad, Side Dish
Cuisine: Thai
Keyword: cucumber, salad
Servings: 4 servings
Calories: 25kcal
- 1 12" English cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup red pepper, thinly sliced. About ⅓ of a pepper
- 2 tablespoon rice vinegar, unseasoned
- 2 teaspoon sugar
- 1 teaspoon fish sauce
- ½ teaspoon salt
- ½ cup cilantro leaves, rinced and dried.
Use a mandolin slicer or a sharp chefs knife to thinly slice the vegetables. Place in a large bowl.
Add the rice vinegar, sugar, fish sauce, and salt. Stir well to combine everything. Cover and refrigerate for at least 20 minutes to marinate.
Serve garnished with fresh cilantro leaves.
Storage - Store salad covered in the fridge for up to 5 days. It will start losing it's crunch as it sits.
For Substitutions see above post.
Serving: 1serving | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 352mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g