Thai Cucumber And Tomato Salad

By Marian Burros

Published August 27, 1996

Total Time
10 minutes
Rating
4(56)
Comments
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Featured in: A Pungent, Summery Voyage to Thailand

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Ingredients

Yield:2 servings

  • Sprig of fresh cilantro to yield 1 tablespoon chopped

  • Sprig of fresh mint to yield 1 tablespoon chopped

  • 1 small clove garlic

  • 1 ½ tablespoons lime juice

  • 1 teaspoon sugar

  • 1 pound ripe tomatoes

  • 1 large Kirby cucumber, about 3 ounces

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

18 grams carbs; 77 calories; 1 gram fat; 4 grams fiber; 16 milligrams sodium; 3 grams protein; 11 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

    Wash and dry cilantro, and chop; wash and dry mint, and chop; mince garlic.

  2. Step 2

    Combine the cilantro, mint, garlic, lime juice and sugar in a salad bowl.

  3. Step 3

    Wash, trim and cut the tomatoes into small chunks. Wash, trim and slice the cucumber thinly. Mix the tomatoes and the cucumber with the dressing.

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Ratings

4 out of 5
56 user ratings
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Comments

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Es

Refreshing side salad. I used half of a regular cucumber and cherry tomatoes, cut up, and no mint. Next time, a bit of red onion.

LindaL

Very good, fresh tasting. I used Thai basil instead of cilantro. I was surprised there was no salt included, but turned out it did not need it.

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