Thai Cucumber Salad
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Thai Cucumber Salad
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Category
Salads
Ingredients
- ½ red onion, very thinly sliced
- 2 large English cucumbers, halved lengthwise, seeded, and sliced crosswise in ¼ in slices
- 1/3 cup packed chopped fresh cilantro
- ½ cup salted, roasted peanuts
- 1 large jalapeno pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
Dressing
- 2 tablespoons Fustini's Persian Lime olive oil
- ¼ cup Fustini's Mango balsamic
- 2 tsp. soy sauce
- 1 minced garlic clove
-
½ a lime, zested and juiced
Directions
Place the onions in a small bowl of cold water. Let sit for 10 minutes, then drain well and pat dry with a paper towel (this takes the bite out of the raw onions). In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and minced pepper. Set aside.
Make the dressing: combine the Persian Lime (or Peperoncino Garlic) olive oil, Mango balsamic vinegar, soy sauce, garlic, lime juice and zest in a small jelly jar. Place lid on and shake until well combined. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary.
Recipe Note
Substitute Peperoncino Garlic Crush olive oil for a kick!