Thai Carrot Cucumber Salad
Use a mandolin to make all the slices the same, thin and round.Discover a delicious Thai Cucumber Carrot Salad recipe with a tangy dressing. Perfect for a refreshing and healthy meal; ready in minutes!
Ingredients
- 8 small cucumbers, or 4 large, thinly sliced
- 15-20 radishes, thinly sliced
- 2 large carrots, thinly sliced
- 12 mini-peppers, thinly sliced
- ½ cup thinly sliced green onions
- ¾ cup coarsely chopped peanuts
- ¼ cup finely chopped cilantro
Thai dressing:
- 2 T honey
- 5 T fresh-squeezed lime juice
- 5 tsp. fish sauce, see notes
- 5 tsp. Chili Garlic Sauce
- 1 ¼ tsp. salt, more or less to taste
Instructions
- Cut ends off the cucumbers and carrots and thinly slice with mandolin (all the same size).
- Cut off one end of the mini-peppers and scoop out the seeds; then slice into thin slices (you might need to use a knife on these).
- Slice the radishes with mandolin.
- Thinly slice the green onions.
- Coarsely chop the peanuts.
To make the dressing:
- Whisk together the honey, fresh lime juice, fish sauce, Chili Garlic Sauce, and salt.
- Put cucumbers, carrots, peppers, radishes, and green onions into a medium-sized bowl.
- Drizzle the dressing over the vegetables, and lightly toss together.
- Serve the salad, sprinkled with peanuts, and a sprinkle of fresh chopped cilantro.
Nutrition Facts
Calories: 129kcal, Carbohydrates: 14g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 712mg, Potassium: 374mg, Fiber: 3g, Sugar: 9g, Vitamin A: 4020IU, Vitamin C: 60mg, Calcium: 41mg, Iron: 1mg