Thai Cucumber Tomato  Salad Recipe
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Thai Cucumber Tomato Salad

By: Sherriel  
"This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 271 people have saved this

Prep Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 large cucumber
  • 2 tomatoes, seeded and cut into wedges
  • 1/4 red onion, thinly sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon white sugar, or to taste
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped peanuts (optional)

Directions

  1. Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.
  2. Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.

Footnotes

  • Cook's Note
  • You can substitute 1 packet of Splenda for the white sugar.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 68 | Total Fat: 3.3g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2009 by maggy_t 
This is a great recipe. I made a few changes because I didn't have all of the ingredients. I... MORE

 
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