Spicy Thai cucumber salad
Ingredients
- 1/4 cup rice wine vinegar
- 2 tbsp agave syrup (use stevia for low-sugar and completely sugar-free diets)
- 1/2 tsp sea salt (omit for low-sodium diet)
- 3 tbsp water (filtered or spring)
- 2 cucumbers English or Persian if available
- 1 shallots
- 10 mint leaves (fresh) (1/4 cup)
- 6 sprigs cilantro (1/4 cup) fresh coriander
- 1 hot chiles (Habañero or similar)
- 1 ounce cashews toasted (2 tbsp), or peanuts
Instructions
- Mix the first four ingredients in a serving bowl until well blended.
- Prep each ingredient and then add to the bowl: Peel the cucumbers, remove the ends, and cut in half lengthwise. Use a grapefruit spoon to remove the seeds.
- Peel the shallot and mince. Fry it lightly in a small nonstick skillet until golden brown with just a touch of oil to keep it from sticking.
- Wash the pepper, cut off the stem, and thinly slice into discs.
- Wash and dry the herbs; mince finely.
- Stir everything except the nuts together in the bowl.
- Let it stand 15 minutes for the flavors to develop. Garnish with chopped nuts.
Notes
Per serving:
- 104 calories (70 calories with stevia instead of agave syrup)
- 3 g fat (lower fat by using light coconut milk)
- 2 g saturated fat
- 1 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 286 mg sodium (5 mg without salt added)
- 304 mg potassium
- 18 g carbohydrate (10 g without agave syrup)
- 1 g fiber
- 12 g sugars (4 g without agave syrup)
- 3 g protein
- 3 Weight Watchers Points Plus (2 without agave and salt)