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Cucumber Mint Salad with Thai dressing
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Cucumber Mint Salad with Thai Dressing

A quick and easy side salad. Thinly sliced cucumber and sweet red onions are tossed with mint leaves and a spicy Thai dressing.
Course Cucumber Mint Salad with Red Onion
Cuisine American, Gluten-Free, Thai
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 90kcal
Author Elaine

Equipment

  • mandoline slicer optional
  • spiralizer optional

Ingredients

  • 1 large long English cucumber
  • ½ small red onion
  • 1 small handful fresh mint leaves
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sweet Thai chili sauce , gluten-free

Instructions

  • Slice the cucumber and the red onion very thinly, using either a very sharp knife or a mandoline slicer or a vegetable spiralizer.
  • Place in a salad bowl with the mint leaves.
  • Whisk together the dressing ingredients and toss together just before serving.

Notes

Store this cucumber salad covered in the fridge for up to 2 days. After that the cucumbers tend to become limp and lose their crunch

Nutrition

Calories: 90kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 45mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.3mg