Photo: Anna Pelzer
Thai Cucumber Salad
8 ingredients
15 min
4
openrecipes
A light and refreshing Thai-inspired cucumber salad. Make it vegetarian by substituting the fish sauce with light soy sauce.
Estimated Nutrition (whole recipe, rough)
281
Calories
10g
Protein
14g
Fat
32g
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 |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | 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
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Freshly Squeezed Lime Juice
- 1 pinch Sugar (or More To Taste)
- 1 whole English Cucumber, Quartered Lengthwise And Cut Into Bite-size Chunks
- ½ whole Medium Bell Pepper, Stem And Seeds Removed, Sliced Into Strips
- ½ cups Crushed Peanuts
- ¼ cups Finely Chopped Fresh Cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes