Thai Cucumber Salad
Author: Kari - CookingUpClean
Recipe type: Salad
Serves: 2
- 2 English cucumbers, cut in half, seeded and sliced
- 3 green onions, sliced
- ¼ cup rice wine vinegar
- 1 tablespoon honey
- ⅛-¼ teaspoon red pepper flakes
- ¼-1/2 teaspoon pink himalayan salt (to taste)
- 2 tablespoons plain whole milk Greek yogurt (optional)
- In a bowl, combine vinegar, honey, pepper flakes, salt, and yogurt.
- Peel a few lengths along the cucumber leaving some of the peel on for a varigated effect.
- Cut cucumbers in half lengthwise and scoop out the seeds with a melon baller or tablespoon. Slice into ¼” slices and add to the bowl.
- Add green onions and stir to coat.
- Serve immediately or let marinate up to half a day in fridge.
for low sodium, reduce to ⅛ teaspoon = 130 mg per serving or omit = 25mg per serving
Calories: 117 Fat: 3g Carbohydrates: 25g Sodium: 235mg* Fiber: 2g Protein: 4g
Recipe by at https://www.cookingupclean.com/thai-cucumber-salad-2/
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