By Jennifer Segal, inspired by Food & Wine
Servings: 4
Total Time: 20 Minutes
It's difficult to keep the salt content down if fish sauce is one of the ingredients in a recipe - one of the reasons that Thai food is so high in sodium. But I did change the salted peanuts to unsalted.
I went to have leftovers the next day but they were gone - guess that's a good sign!
Ingredients:
For the Salad
1/2 red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
1/3 cup packed chopped fresh cilantro
1/2 cup peanuts
up to 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
1/4 teaspoon salt (optional)
For the Dressing
1/4 cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable or canola oil
1-1/2 tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced
Instructions:
1) Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. Since the onions are eaten raw, this takes the 'bite' out of them.
2) In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.
3) Make the dressing: combine the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary. Serve the salad within 30 minutes.
Nutrition Information
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Per serving (4 servings)
Calories: 238
Fat:16g
Saturated fat: 2g
Carbohydrates: 21g
Sugar:12g
Fiber: 3g
Protein: 6g
Sodium: 600mg
Cholesterol: 0mg
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