Thai Cucumber Salad Recipe
If you have 15 minutes, you can easily whip up this flavorful Thai cucumber salad for a weeknight dinner! Better yet, make it in advance, it stores well in an airtight container in the refrigerator for up to 5 days. (And though this recipe is simple, it is delicious and pretty enough for company!) Serves 4
For the salad
1 large English cucumber
4 green onions
1/4 cup cilantro
For the dressing
1/4 cup rice vinegar
2 Tbsp sugar (or 1 Tbsp Stevia)
1 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes
1 garlic clove, minced
SALAD: Slice cucumbers in thin rounds, no wider than 1/4 inch. Slice the green onions thinly. Chop the cilantro. Toss it all together.
DRESSING: Whisk together all dressing ingredients until sugar is dissolved.
Drizzle the dressing over the cucumber/onion/cilantro mixture and gently toss.
Serve and enjoy!
Optional: Add a handful of chopped peanuts for crunch!