Updated Jun 26, 2018Chatelaine
- 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.
NutritionCalories 96, Protein 2 g, Carbohydrates 23 g, Fibre 3 g, Sodium 491 mg. Excellent source of vitamin A
Chatelaine Quickies: Thai steak salad