Thai Cucumber Salad

Recipe by VictoriaL
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
  • Season with salt and pepper.
  • Trim the ends from the cucumber.
  • Split lengthwise in half.
  • Slice very thinly.
  • Toss into the dressing.
  • Halve the red pepper vertically, core and remove seeds and white membranes.
  • Slice the pepper, horizontally, into very thin strips.
  • Add to the dressing and toss.
  • Peel the carrot and trim off ends.
  • Slice diagonally into very thin slices.
  • Add to the rest of the salad.
  • Peel the onion and cut in half horizontally.
  • Then slice vertically into very thin strips.
  • Add these to the bowl and toss everything together until well mixed.
  • Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
  • Transfer to a serving bowl.
  • Sprinkle cilantro (if used) and peanuts over top.
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