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Thai Cucumber Salad Recipe
|Lime juice||3 Tablespoon|
|Minced garlic||1 Tablespoon|
|Chopped cilantro||1 Tablespoon (Chinese Parsley)|
|Fish sauce||3 Tablespoon|
|Sesame oil||1 Tablespoon|
|Crushed red pepper||1⁄2 Teaspoon|
|English cucumber/1 1/2 regular cucumbers, seeded if necessary and thinly sliced||1|
|Red onion||1 Small, thinly sliced|
|Red bell pepper||1⁄2 , seeded and cut into matchstick pieces|
|Small cooked shrimp||1⁄4 Pound|
|Toasted sesame seeds/Chopped toasted nuts||1 Tablespoon|
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
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.