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24 - 29 March 08

Smilyn

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Thai Cucumber Salad

Recipe #93536 | 1½ hours | 20 min prep | SERVES 4 (Change Servings)

RECIPE BY: VictoriaL

This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!

Posted on: Jun 16, 2004

Ingredients

  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons rice wine vinegar
  • tablespoon canola oil
  • clove garlic, minced
  • teaspoon brown sugar
  • teaspoon lime zest
  • 1/2-1 small jalapeno, seeded and minced
  • salt and pepper
  • 1 seedless cucumber
  • small red bell pepper
  • medium carrot
  • 1/2 small red onion
  • 1-2 tablespoon chopped cilantro (optional)
  • 1/4 cup dry roasted peanuts, chopped
  • Directions

    1. 1
      Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
    2. 2
      Season with salt and pepper.
    3. 3
      Trim the ends from the cucumber.
    4. 4
      Split lengthwise in half.
    5. 5
      Slice very thinly.
    6. 6
      Toss into the dressing.
    7. 7
      Halve the red pepper vertically, core and remove seeds and white membranes.
    8. 8
      Slice the pepper, horizontally, into very thin strips.
    9. 9
      Add to the dressing and toss.
    10. 10
      Peel the carrot and trim off ends.
    11. 11
      Slice diagonally into very thin slices.
    12. 12
      Add to the rest of the salad.
    13. 13
      Peel the onion and cut in half horizontally.
    14. 14
      Then slice vertically into very thin strips.
    15. 15
      Add these to the bowl and toss everything together until well mixed.
    16. 16
      Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
    17. 17
      Transfer to a serving bowl.
    18. 18
      Sprinkle cilantro (if used) and peanuts over top.

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    Featured Reviews for This Recipe

    From: Chef #568484

    On Mar 10, 2008

    This was so crisp and refreshing! My DD who picks at her veggies couldn't stop eating eat. It went beautifully with the seared Ahi that we had for dinner.

    0 people found this review helpful

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  • From: Betty Pentola

    On Feb 15, 2008

    This was excellent. I couldn't stop eating it. It also stays fresh for a couple of days.

    0 people found this review helpful

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  • From: Agnes DiFonzo

    On Jul 5, 2004

    Made this yesterday for 4th of July picnic. It is really excellent. I doubled it — tasting the dressing I thought it was a little too hot (not for my taste, but generally for other people), so I removed some of the minced jalapenos. However, when I tasted the finished marinated salad, I couldn't taste the jalanenos at all, so next time will make sure I include all of it. This is very, very good!

    4 people found this review helpful

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  • From: DonnaR

    On Jun 28, 2004

    This is great! I'm on a fresh raw food kick and this was a wonderful addition. Love the combination. At frst, I thought that there was not enough dressing...but it was a false alarm. After sitting a while it was great and just enough. Thanks!!!

    1 person found this review helpful

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  • Read all 8 reviews
    Nutrition Facts

    Serving Size 1 (146g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    1 1/2 tablespoons rice wine vinegar

    1 teaspoon lime zest

    Calories 147
    Calories from Fat 96 (65%)
    Amount Per Serving %DV
    Total Fat 10.7g 16%
    Saturated Fat 1.3g 6%
    Monounsaturated Fat 5.6g
    Polyunsaturated Fat 3.4g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 128mg 5%
    Potassium 321mg 9%
    Total Carbohydrate 11.2g 3%
    Dietary Fiber 2.5g 10%
    Sugars 5.0g
    Protein 4.3g 8%
    Vitamin A 3238mcg 64%
    Vitamin B6 0.2mg 8%
    Vitamin B12 0.0mcg 0%
    Vitamin C 41mg 68%
    Vitamin E 2mcg 6%
    Calcium 31mg 3%
    Iron 0mg 4%

    detailed view...

    how is this calculated?

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