Photo: Anna Pelzer
Spicy Cucumber Salad with Roasted Peanuts
9 ingredients
Serves 4.
openrecipes
A sprinkle of toasted peanuts and bright cilantro contributes an intriguing dimension to this Thai-style salad, which is refreshing, pungent and spicy at the same time. Marinating the cucumber, onion and chili in the sweetened vinegar mixture mellows their distinctive flavors and softens their textures.
Estimated Nutrition (whole recipe, rough)
127
Calories
2g
Protein
1g
Fat
29g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup rice vinegar
- 1 1/2 Tbs. sugar
- Pinch of sea salt
- Pinch of freshly ground pepper
- 1 English cucumber, cut into slices about 1/4 inch thick
- 1/4 red onion, thinly sliced
- 1 jalapeño chili, thinly sliced
- Leaves from 1/4 bunch fresh cilantro
- 2 Tbs. roasted peanuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes