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Thai Cucumber Salad
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Authored By: Polly Pitchford, Full Spectrum Health™
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A great contrast of temperatures and flavors.
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Diet Types: Low Carbohydrate, Vegan, Vegetarian
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Ingredients:
2 teaspoons sugar1/2 - 1 teaspoon crushed hot red pepper flakes1/2 teaspoon salt1/2 teaspoon paprika1/8 - 1/4 teaspoon Cayenne pepper1 clove garlic, minced2 large cucumbers, peeled1 1/2 teaspoons toasted Sesame Oil1/2 red onion, sliced into thin half moons1 tablespoon fresh lime juice1/4 cup peanuts, roasted and chopped fine
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| In a small bowl, combine the sugar, hot pepper, salt, black & red pepper and garlic. Mix well and set aside.
Cut the cucumbers in half lengthwise (if using regular cucumbers, scoop the seeds out) cut each half in 1/4" slices.
In a large non-stick skillet heat the Sesame Oil over a medium-hot heat.
Add in the cucumbers and red onion. Cook, stirring often about 1 minute, add spices cook 1 minute more then add the lime juice stirring until all the liquid is absorbed.
Put the cucumber and onion in a medium bowl and let cool.
Let salad sit for at least 3 hours to allow the flavors to mellow. Sprinkle with peanuts before serving. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 108
Calories from Fat 59
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% Daily Value*
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| | Total Fat 7g | 10% | | | Saturated Fat 1g | 5% | | | Mono Fat 3g | | | | Sodium 295mg | 12% | | | Total Carbs 11g | 4% | | | Dietary Fiber 2g | 10% | | | Protein 3g | | | | Iron | 4% | | | Calcium | 3% | | | Vitamin B-6 | 10% | | | Vitamin C | 8% | | | Vitamin E | 5% | | | Vitamin A | 5% | | | Selenium | 2% | | | Manganese | 20% | | | Copper | 5% | | | Zinc | 4% | | | Pantothenic acid | 6% | | | Niacin | 8% | | | Thiamin | 7% | | | Folate | 10% | | | Potassium | 10% | | | Phosphorus | 8% | | | Magnesium | 9% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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