Tangy Thai salad

5

PREP TIME

15 min

TOTAL TIME

15 min

Makes

4 Servings

Tangy Thai salad

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.
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