Thai Cucumber Salad
Thai cucumber salad, made in less than 10 minutes, using simple ingredients. It's so tasty, healthy, refreshing and the perfect side dish.
Servings: 2
Calories: 176kcal
Ingredients
- 1 large English cucumber
- ½ red onion
- 1 tablespoon lemon juice
- 1 tablespoon cane coconut or brown sugar
- 1 tablespoon oil we used coconut oil
- Sea salt to taste
- Cayenne powder to taste optional
- 2 tablespoon chopped peanuts
Instructions
- Slice the cucumber, julienne the red onion and add them to a mixing bowl.
- To make the salad dressing, just mix all the ingredients in a small bowl until well combined (lemon juice, sugar, oil, salt and cayenne powder).
- Pour dressing on top of the salad and gently toss to combine. Then top with the chopped peanuts and serve immediately.
- Best with fresh, keep the veggies and salad dressing separately, in sealed containers in the fridge for 3 to 4 days.
Notes
- Feel free to use any sweetener or oil you have on hand.
- Vinegar can be used instead of the lemon juice and you can also replace the peanuts by any other nut or seed.
- If you don't consume oil, mix 2 teaspoon of tahini with 1 teaspoon of water until well combined and use it instead of the oil.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 17.2g | Protein: 3.7g | Fat: 11.6g | Saturated Fat: 6.6g | Sodium: 450mg | Fiber: 2.2g | Sugar: 11.3g
