Thai Cucumber Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, refreshing Thai salad of cucumbers, red onion, and fresh herbs in a sweet and spicy rice vinegar dressing, topped with crushed peanuts. Light and zesty, it pairs well with grilled proteins or curries.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup unseasoned rice wine vinegar
- 3 tablespoons sugar (see notes)
- 1/2 teaspoon kosher salt
- 1 English cucumber (sliced)
- 1/2 medium red onion (sliced)
- 2 teaspoons chili garlic paste (like sambal oelek)
- 1 teaspoon basil (chopped fresh)
- 1 teaspoon cilantro (chopped fresh)
- 1 teaspoon mint (chopped fresh)
- 1/4 cup roasted peanuts (lightly salted or unsalted and chopped)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 244mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 12mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.