Thai basil and cilantro salad

23

PREP TIME

20 min

TOTAL TIME

25 min

Serves

4

Thai basil and cilantro salad

Photo, Roberto Caruso.


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.

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