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    You are in: Home / Recipes / Thai Sweet-And-Sour Cucumber Salad Recipe
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    Thai Sweet-And-Sour Cucumber Salad

    Thai Sweet-And-Sour Cucumber Salad. Photo by *Parsley*

    1/2 Photos of Thai Sweet-And-Sour Cucumber Salad

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    mliss29's Note:

    From Real Vegetarian Thai by Nancie McDermott. In the note it says that if you are using a nice, unwaxed cucumber to leave some of the skin on. (I never use the cilantro.) This goes well with Thai Shrimp With Coconut-Almond Rice, Thai Shrimp With Coconut-Almond Rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, combine vinegar, water, sugar, and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes, when the syrup is clear and slightly thickened, remove from heat and cool to room temperature.
    2. 2
      Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles.
    3. 3
      In a bowl, combine the cucumbers, cooled vinegar mixture, onion, and cilantro and mix well.
    4. 4
      Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.

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    Nutritional Facts for Thai Sweet-And-Sour Cucumber Salad

    Serving Size: 1 (127 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.1
     
    Calories from Fat 85
    37%
    Total Fat 9.4 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 739.1 mg
    30%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 2.0 g
    8%
    Sugars 27.5 g
    110%
    Protein 5.0 g
    10%

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