Thai Cucumber Salad

This Thai cucumber salad is a light and refreshing recipe that can be a great lunch or even a side dish.

Luckily for me, the Chief Taster does not like cucumbers so I had this healthly recipe all to myself!  The cucumber salad is sweet, tangy and refreshing with a small chilli kick.  It made a devine light lunch but would also be great as a side dish.

I did try to use my spiralizer on the cucumbers as I had a vision of a plate full of cucumber noodles.  Sadly, this did not work for me so I ended up grating them.   Perhaps it was the type of cucumbers that I used as they were smaller than the long English ones.

Thai Cucumber Salad

You may not want to use all of the salad dressing as the cucumber has a high water content and you will end up with a bowl swimming in dressing.  You could store the dressing in a jar and keep in the fridge for a couple of days if there is anything left over.  Serve the salad immediately once made as it needs to be fresh and will not sit well.

Thai Cucumber Salad

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Course Lunch, Salad

Ingredients

  

• 4 Cucumbers peeled & deseeded

Dressing

• 2 Jalapeno peppers deseeded & chopped
• 2 tablespoons Erythritol or sugar substitute
• ¼ cup (60ml) white wine vinegar
• ¼ cup (4g) Fresh coriander finely chopped
• ¼ cup (30g) Peanuts chopped for garnish

Instructions

 

• Either grate the cucumber or put it through a spiralizer.
•  Mix all the salad dressing ingredients together.
  
• Pour the salad dressing over the cucumber and mix well.
  
• Scatter the peanuts over the salad dish and serve immediately.
  
• Eat and enjoy!
  

Notes

Serves 2 (or one big dish for yourself)
Nutrition per serving: 155 Calories, 9g Fat; 7g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carb

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