Thai Cucumber And Mint Salsa

By Molly O’Neill

Published June 13, 1992

Total Time
2 days and 2 hours' refrigeration
Rating
4(25)
Comments
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This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.

Featured in: FOOD; SALSA NOVA

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Ingredients

Yield:Four servings

  • 3 medium cucumbers, peeled, seeded, cut into ¼-inch dice

  • 2 cloves garlic, peeled and minced

  • 1 small Thai chili pepper, seeded, deveined and minced

  • ¼ cup fresh lime juice

  • 1 tablespoon vegetable oil

  • ½ cup fresh coriander, minced

  • ½ cup fresh mint, minced

  • ½ cup fresh basil, minced

  • 2 scallions, rinsed and minced

  • ½ teaspoon salt, plus more to taste

  • 1 teaspoon freshly ground pepper, plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 75 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 2 grams fiber; 301 milligrams sodium; 2 grams protein; 4 grams sugar

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

  1. 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.

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Ratings

4 out of 5
25 user ratings
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Comments

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Andie

Daughter made to go with Thai Crabcakes as other cook recommended. For some reason, this turned out to taste like chopped dill pickles. We cannot imagine why.

chris in VA

use thai basil

Wendy in Las Vegas

Serving with Thai crab cakes on this site.

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