|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 14g||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For a delicious vegetarian Thai salad, try this easy Thai Cucumber Salad. This salad achieves all of the flavor and taste of non-vegetarian cucumber salad without resorting to using fish sauce or shrimp paste, plus it's virtually fat-free! Note that for this recipe you'll need to scout out a bottle of Golden Mountain Sauce, available at any reputable Asian or Chinese food store (look for it in a tall bottle next to the fish sauce). Like soy sauce, Thai Golden Mountain Sauce is made from fermented soybeans, which makes it suitable for both vegetarian and vegan diets.
- For the Salad:
- 1 English Cucumber (peeled)
- 1 red bell pepper (diced)
- 3 green onions (thinly sliced)
- 1 loose cup fresh coriander/cilantro (lightly chopped)
- 1/2 loose cup fresh basil (lightly chopped)
- 1/4 cup dry roasted peanuts (lightly ground or chopped)
- For the Dressing:
- 1 tablespoon lime juice (juice of 1/2 large lime)
- 1 tablespoon Golden Mountain Sauce (or soy sauce)
- 1 to 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 to 2 teaspoon Thai chili sauce (or 1/4 to 1/2 tsp. dried crushed chili (from the spice aisle))
- 1 1/2 to 2 teaspoons white sugar
Cut cucumber in half lengthwise, then continue slicing lengthwise until you have about 8 long strips. Now slice strips the other way to create bite-size rectangular chunks. Place in a salad bowl.
Combine the dressing ingredients together in a cup, stirring to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once it is combined with the salad.
Pour dressing over the salad and toss well to combine. Taste-test the salad, adding more chili sauce or dried crushed chili if you'd like it spicier.
To serve, transfer the salad to a serving platter or bowl. Top with a little more coriander, basil, and peanuts. Serve immediately, or cover and refrigerate for up to 3 hours. This salad is best eaten up the same day you make it.