Thanks for all your positive words on yesterday’s post. Today I’m back to share a super simple recipe with you that’s perfect for summer! It’s packed with veggies, can be made in about five minutes and is even better as leftovers!
A few words about this salad. It was inspired by a short little recipe on the bottle of thai chili sauce in our fridge. I’m not actually world’s biggest cucumber fan, but hubby likes them, so I compromised by using the cucumbers but also adding some veggies that I do like (carrots, red peppers and red onion). You could pretty much make this with any veggies that can be sliced matchstick thin.
Also, I left the seeds in my cucumber. Next time I make this, I’d scoop them out before slicing the cucumber.
The sauce I used is very similar to the sauce I put on our of our go-to meals: Sweet & Spicy Shrimp with Soba Noodles.
So here’s your recipe:
Sweet & Spicy Cucumber Salad
Prep Time: 5 min
Keywords: appetizer salad side healthy vegetarian vegetables summer
- 1 cucumber, seeded and sliced into matchsticks
- 2 large carrots, sliced into matchsticks
- 1 red pepper, sliced into matchsticks
- 1/2 c red onion, thinly sliced
- juice from 2 limes
- 3 Tbsp thai chili sauce
- 1 tsp sriracha
- handful of chopped peanuts, optional
In a small bowl, combine the vegetables.
In a separate bowl, mix together the lime juice, thai chili sauce and sriracha.
Pour dressing over veggies and mix well.
Refrigerate for at least one hour.
Serve cold, topped with peanuts if desired.
Hubby ate this by itself as a side dish, and also as a topping for his fish tacos one night!