Wednesday, September 21, 2011

Thai Cucumber Salad

Try this refreshing recipe!

4 Servings, Prep Time: 15 Minutes, Cook Time:


This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!


• 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
• 1 tablespoon salt
• 1/2 cup Splenda
• 1/2 cup rice wine vinegar
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup chopped cilantro
• 1/2 cup chopped peanuts


Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

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