Tangy Thai salad

Prep 15 min
Total 15 min
Makes 4 Servings

5

Ingredients

4 tsp
rice vinegar
2 tsp
1/4 tsp
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

Calories 29, Protein 1 g, Carbohydrates 6 g, Fibre 2 g, Sodium 408 mg.
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