Ingredients
-
6 mini
cucumbers
, thinly sliced
-
3
shallots
, thinly sliced
-
1 285-g pkg
carrots
, cut into matchsticks (3 cups)
-
1/2 cup
rice
vinegar
-
3 tbsp
brown
sugar
-
3/4 tsp
salt
-
3 cups
packed small Thai
basil leaves
, (or coarsely torn)
-
3 cups
packed
cilantro leaves
-
1
red
chili
, thinly sliced (optional)
Instructions
- COMBINE cucumbers, shallots and carrots in a medium bowl.
- BRING vinegar, sugar and salt to a boil in a small saucepan over medium-high, then pour over vegetables. Toss to coat. Set aside, stirring occasionally, for 15 min.
- ADD basil, cilantro and chili to vegetables and toss to coat. Serve with grilled satay tofu skewers.
Chatelaine Quickies: Thai steak salad
Nutrition (per serving)
- Calories
- 96,
- Protein
- 2 g,
- Carbohydrates
- 23 g,
- Fibre
- 3 g,
- Sodium
- 491 mg.
- Excellent source of
- vitamin A
Kitchen tip: Tear large Thai basil leaves into smaller pieces. Italian basil will also work in this recipe.
