Tangy Thai salad
By Chatelaine5
PREP TIME
15 min
TOTAL TIME
15 min
Makes
4 Servings
Photo by Roberto Caruso
Ingredients
- 4 tsp rice vinegar
- 2 tsp fish sauce
- 1/4 tsp salt
- 1/4 tsp granulated sugar
- 1 English cucumber , peeled
- 2 medium carrots , peeled
- 2 cups coarsely chopped cilantro
Instructions
- Whisk vinegar with fish sauce, salt and sugar in a large bowl.
- Peel long ribbons from cucumber into vinegar mixture. Repeat the process with carrots. Add cilantro and toss to coat. Serve with Quick Curried Crab Cakes.
Nutrition (per serving)
- Calories
- 29,
- Protein
- 1 g,
- Carbohydrates
- 6 g,
- Fibre
- 2 g,
- Sodium
- 408 mg.
FILED UNDER: Dinner No Cook Salads side dishes
