Thai Cucumber And Mint Salsa
- Total Time
- 2 days and 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3medium cucumbers, peeled, seeded, cut into ¼-inch dice
- 2cloves garlic, peeled and minced
- 1small Thai chili pepper, seeded, deveined and minced
- ¼cup fresh lime juice
- 1tablespoon vegetable oil
- ½cup fresh coriander, minced
- ½cup fresh mint, minced
- ½cup fresh basil, minced
- 2scallions, rinsed and minced
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
Nutritional analysis per serving (4 servings)
79 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.
Private Notes
Comments
use thai basil
Serving with Thai crab cakes on this site.
Excellent. Used a jalapeno instead of Thai pepper for less heat. Next time I think I'll risk the heat with a Thai pepper. Had this with Thai crabcakes, which were also excellent. https://daily4you.info/recipes/1012772-thai-style-crab-cakes?action...