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.
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.
INGREDIENTS
4 medium sized cucumbers, peeled and deseeded
Dressing
2 Jalapeno peppers, deseeded and finely chopped
2 tblspn erthyritol (or sugar substitute of your choice)
1/4 cup (60ml) white wine vinegar
1/4 cup (4g) fresh coriander/cilantro finely chopped
1/4 cup (30g) peanuts, chopped for garnish
METHOD
- 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!
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
Filed under: Gluten Free, Low Carb, Paleo, Raw, Salads, Vegan, Vegetarian Tagged: cilantro, Coriander, cucumber recipes, cucumbers, food, Gluten Free, healthy recipes, Low Carb, Paleo, recipes, Thai cucumber salad, Thai salad, vegan, Vegetarian
