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Thai Tomato and Cucumber Salad Recipe
|English cucumber||1 (12 Inch Size)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped fresh mint||1⁄2 Cup (8 tbs)|
|Chopped fresh coriander||1⁄2 Cup (8 tbs)|
|Green onions||3 , chopped|
|Spanish onion||1 , thinly sliced|
|Lemon juice||3 Tablespoon|
|Thai fish sauce||2 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Hot pepper flakes||1 Pinch|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 990 Calories from Fat 666
% Daily Value*
Total Fat 75 g116%
Saturated Fat 9.9 g49.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2501.5 mg104.2%
Total Carbohydrates 76 g25.3%
Dietary Fiber 14.5 g58.2%
Sugars 40.1 g
Protein 15 g30.2%
Vitamin A 225.9% Vitamin C 293.2%
Calcium 25.4% Iron 35.4%
*Based on a 2000 Calorie diet
With fork tines, score cucumber lengthwise; slice thinly.
Combine parsley, mint, coriander and green onions.
In large glass bowl, layer half each of the Spanish onion, cucumber and tomatoes, sprinkling half of the parsley mixture evenly between layers.
Repeat layers, ending with parsley mixture.
DRESSING: In small bowl, whisk together lemon juice, fish sauce, sugar, salt, garlic and hot pepper flakes until sugar has dissolved; gradually whisk in oil.
Pour over salad; marinate at room temperature for 30 minutes or in refrigerator for up to 2 hours.