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Thai cucumber salad

Thai Cucumber Salad

A handful of ingredients, and such an unforgettable taste! Conjuring such a rich bouquet of aromas and a striking flavor out of the few ingredients sitting in your fridge is possible only in Thai cuisine and nowhere else. A friend of mine — the chef at a famous restaurant — makes this recipe beautifully. You could say Thai cucumber salad is his signature dish, though he can make almost anything out of nothing.

Flora

Recipe author

Composition / ingredients

Servings:

Cucumbers

Tomatoes (sun-dried)

Onion (red)

Basil (1 bunch - for garnish)

Rice vinegar

100

Chili sauce (Thai)

Stevia packets (just a tiny bit)

Hot chili pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

30 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

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Here's how he does it: he washes the cucumbers, dries them, and cuts them into thin rounds. Then he cuts the red onion into half-rings and adds vinegar to the salad. After that he adds the stevia. And his final flourish (according to the recipe, of course): a few drops of the fieriest Thai chili sauce. It's this sauce that gives the dish its zing and heat. To serve, he garnishes the dish with basil, which should be chopped beforehand. He arranges the salad, or some jalapeños, on the sun-dried tomatoes. This kind of salad can be served with both fish and meat dishes, with boiled rice or other sides. Try making this masterpiece at home yourself. Enjoy!