Thai Cucumber Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Lime juice3 Tablespoon
 Minced garlic1 Tablespoon
 Chopped cilantro1 Tablespoon (Chinese Parsley)
 Fish sauce3 Tablespoon
 Sesame oil1 Tablespoon
 Sugar2 Tablespoon
 Crushed red pepper1⁄2 Teaspoon
 English cucumber/1 1/2 regular cucumbers, seeded if necessary and thinly sliced1
 Red onion1 Small, thinly sliced
 Red bell pepper1⁄2 , seeded and cut into matchstick pieces
 Small cooked shrimp1⁄4 Pound
 Toasted sesame seeds/Chopped toasted nuts1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 525 Calories from Fat 198

% Daily Value*

Total Fat 23 g35%

Saturated Fat 3.2 g16.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3491.5 mg145.5%

Total Carbohydrates 58 g19.3%

Dietary Fiber 5.9 g23.7%

Sugars 40.7 g

Protein 26 g51.3%

Vitamin A 63.9% Vitamin C 183.1%

Calcium 24.8% Iron 21.2%

*Based on a 2000 Calorie diet

Directions

Combine the dressing ingredients in a small bowl and let stand 30 minutes.
Combine the cucumber, onion, bell pepper, and shrimp in a large bowl.
Both the salad and the dressing may be prepared up to 4 hours ahead and refrigerated, but do not combine until just before serving.
Pour the dressing over the salad and toss well.
Sprinkle with sesame seeds or chopped nuts if desired.
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