Let’s talk about salads. We love them. We hate them. We really can’t live without them. I know I sometimes just don’t want to eat my veggies but we all know it’s good for us. They are the staples in my life but sometimes I get in a rut and bored and need to “mix things up”. This Thai Cucumber Salad recipe is my best kept secret.
Like many of you, I am growing a garden this summer. I have an over abundance of some of my veggies. Why is it that the one veggie we really want, we can’t seem to grow and then have so many of others we don’t know what to do with so many! This year I have a ton of cucumbers! I did get a few carrots. They weren’t very pretty and so this recipe is perfect for them. They have to be shredded so it makes it easy.
This recipe is one of my long standing favorites. It has an amazing Asian flare without being heavy, complicated or requiring intimidating ingredients. I use my spiralizer for cutting the cucumbers, it can be a little tricky, you have to be patient when spiraling a cucumber. I shred the carrots and chop the nuts (this is still tasty if you need to leave them out because of an allergy) and onions and then mix up this fabulous dressing!
This recipe is light for a hot summer day. It can be eaten alone, with some shrimp or as a side dish. It also stays well in the refrigerator for a few days, so I like to make a double batch and nibble on it throughout the week. If you can’t make larger quantities of a recipe to eat throughout the week then whats the point? It keeps me on the healthy track and that my friend, is smart cooking!
Thai Cucumber Salad
Ingredients
- 2 cucumbers
- 2 carrots
- 3 green onions
- 1/4 cup peanuts
Dressing
- 1/3 cup rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 2 tablespoons sugar
- 1/2 teaspoon salt
Instructions
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Cut cucumbers, carrots and green onion. Chop peanuts and mix all ingredients in a large bowl.
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Combine dressing ingredients in a bowl.
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Pour the dressing and over the top and toss.
