Thai basil and cilantro salad

Prep 20 min
Total 25 min
Serves 4



6 mini
cucumbers, thinly sliced
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
3 cups
packed small Thai basil leaves, (or coarsely torn)
3 cups
red chili, thinly sliced (optional)


  • 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.

Kitchen tip: Tear large Thai basil leaves into smaller pieces. Italian basil will also work in this recipe.


Calories 96, Protein 2 g, Carbohydrates 23 g, Fibre 3 g, Sodium 491 mg. Excellent source of vitamin A

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