Rejuvenating Thai Cucumber Salad

Allergens

Fish (in fish sauce), Nuts (peanuts)

Ingredients

• 4 cups thinly sliced English cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 1 tablespoon fish sauce (or tamari for a vegan option)
• 1 teaspoon honey or maple syrup (for a vegan option)
• 1/2 teaspoon sesame oil
• 1/4 cup crushed peanuts, for garnish
• Optional: chili flakes for added heat

Instructions

1. In a large bowl, combine the sliced cucumber, cherry tomatoes, mint leaves, basil leaves, and cilantro leaves.
2. In a separate small bowl, whisk together lime juice, fish sauce or tamari, honey or maple syrup, and sesame oil. Adjust to taste with added chili flakes if desired.
3. Pour the dressing over the salad and toss until well combined.
4. Garnish with crushed peanuts and serve immediately.

Chef’s Insight

This dish showcases the perfect harmony of flavors found in Thai cuisine while providing a healthy, low-carb option.

Notes

This recipe is customizable with the addition of other vegetables or herbs as desired.