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Thai Peanut Cucumber Salad

Thai Peanut Cucumber Salad

This recipe, from our very own St. Charles kitchen, packs a sweet and tangy punch — and for not a whole lot of calories or fat. Make it a meal and pair it with a lean meat such as grilled chicken or fish.

Ingredients

  • 2 cucumbers peeled and diced large
  • 1 clove garlic minced (pureed on cutting board with coarse salt)
  • 2 tablespoons fresh basil rough chopped
  • 2 tablespoons fresh mint rough chopped
  • 1/2 bunch green onions sliced thin on bias
  • 1 medium carrot peeled and julienned
  • 1 jalapeno or 2 Thai chilies sliced thin
  • 2 teaspoons fish sauce
  • ¼ cup seasoned rice wine vinegar
  • 1 tablespoon peanut butter
  • 2 teaspoons sugar
  • 2 tablespoons roasted salted peanuts rough chopped for garnish

Directions

Place all ingredients in a salad bowl and toss. Refrigerate until serving.

FYI: Each serving has just 90 calories and 5 grams of fat, and is a good source of Vitamin C.