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Jad Thai Cucumber Cooled Down

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Ingredients
  Rice wine vinegar 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Chili 2 Tablespoon, seeds and ribs removed, minced
  Red chili 2 Tablespoon, seeds and ribs removed, minced
  Cucumber 1 Cup (16 tbs), thinly sliced
  Hothouse cucumber 1 Cup (16 tbs), halved and thinly sliced (Seedless)
  Shallots 2 Ounce, sliced
  Shallots 2 Ounce, thinly sliced (1/2 Cup)
  Cilantro leaves 1 1⁄2 Tablespoon, chopped
  Cilantro leaves 8 Small, garnish
  Cilantro leaves 8 Small (For Garnish)
Directions

MAKING
1. In a saucepan, mix vinegar, sugar, and salt.
2. While swirling the pan, cook over low heat for 2 minutes until the sugar dissolves.
3. Add in the chili and let cool.

FINALISING
4. In a mixing bowl, put together cucumber and shallots.
5. Stir in the vinegar mixture.

SERVING
6. Season with chopped cilantro just before serving.
7. Serve in an attractive bowl
8. Garnish with whole cilantro leaves.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Healthy
Restriction: 
Vegan, Vegetarian
Ingredient: 
Cucumber
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
7 Minutes
Servings: 
2

Rate It

Your rating: None
4.023335
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 174 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1143.2 mg47.6%

Total Carbohydrates 39 g12.9%

Dietary Fiber 6.6 g26.6%

Sugars 18.8 g

Protein 5 g9.6%

Vitamin A 144.3% Vitamin C 76.6%

Calcium 10% Iron 20.9%

*Based on a 2000 Calorie diet

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Jad Thai Cucumber Cooled Down Recipe