Healthy Eating

Thai Cucumber Salad



  • 1 12tablespoons fresh lime juice
  • 1 12tablespoons rice wine vinegar
  • 1tablespoon canola oil
  • 1clove garlic, minced
  • 1teaspoon brown sugar
  • 1teaspoon lime zest
  • 12-1small jalapeno, seeded and minced
  • salt and pepper
  • 1seedless cucumber
  • 1small red bell pepper
  • 1medium carrot
  • 12small red onion
  • 1 -2tablespoon chopped cilantro(optional)
  • 14cup dry roasted peanuts, chopped


  1. Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
  2. Season with salt and pepper.
  3. Trim the ends from the cucumber.
  4. Split lengthwise in half.
  5. Slice very thinly.
  6. Toss into the dressing.
  7. Halve the red pepper vertically, core and remove seeds and white membranes.
  8. Slice the pepper, horizontally, into very thin strips.
  9. Add to the dressing and toss.
  10. Peel the carrot and trim off ends.
  11. Slice diagonally into very thin slices.
  12. Add to the rest of the salad.
  13. Peel the onion and cut in half horizontally.
  14. Then slice vertically into very thin strips.
  15. Add these to the bowl and toss everything together until well mixed.
  16. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
  17. Transfer to a serving bowl.
  18. Sprinkle cilantro (if used) and peanuts over top.

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