Thai sweet-and-sour cucumber salad

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PREP TIME

15 min

Makes

8 cups (2 L)

* PLUS Refrigeration Time: 60 minutes

Ingredients

  • 2 tbsp granulated sugar
  • 2 tbsp white vinegar
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • 1 tsp dark sesame oil
  • 1/2 tsp salt
  • 2 English cucumber
  • 2 jalapeno
  • 1 red bell pepper
  • 2-Jan red or vidalia onion
  • 4 green onions
  • 1/2 cup chopped cilantro

Instructions

  • In a large bowl, stir sugar with vinegar, lime juice, olive oil, sesame oil and salt until sugar is dissolved. Peel cucumbers, only if you wish. Then slice in half lengthwise and using a spoon, scrape out and discard seeds. Place cucumbers cut-side down on a cutting board and thinly slice.
  • Add cucumbers to dressing and stir to coat. Seed jalapenos and discard seeds. Finely chop and add to cucumber. Dice red pepper. Finely chop red onion. Thinly slice green onions. Stir all into cucumbers along with the cilantro, until evenly mixed. Refrigerate at least one hour or overnight in a covered container or resealable bag for easy transport to the party.

Nutrition (per serving)

  • Calories
  • 76,
  • Protein
  • 1 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 149 mg.