Thai Cucumber Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 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)
Instructions
  1. In a bowl, combine vinegar, honey, pepper flakes, salt, and yogurt.
  2. Peel a few lengths along the cucumber leaving some of the peel on for a varigated effect.
  3. 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.
  4. Add green onions and stir to coat.
  5. Serve immediately or let marinate up to half a day in fridge.
Notes
for low sodium, reduce to ⅛ teaspoon = 130 mg per serving or omit = 25mg per serving
Nutrition Information
Calories: 117 Fat: 3g Carbohydrates: 25g Sodium: 235mg* Fiber: 2g Protein: 4g
Recipe by at https://www.cookingupclean.com/thai-cucumber-salad-2/