betty's thai cucumber and bean sprout salad
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A perfect salad for when it's blistery hot outside, so cooling and wonderful served with BBQ'd meats, a rotisserie chicken (hot or cold) or slices of ham. Make when cucumbers are in season and plentiful. I use toasted peanuts from a bag. Make as close to serving time as possible. This recipe does not store well and should eaten on the day of preparation.
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yield
6 -7 as a side dish
prep time
20 Min
method
No-Cook or Other
Ingredients For betty's thai cucumber and bean sprout salad
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2 large lebanese cucumbers, halved, seeds removed and sliced (about 4 cups worth)
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3 cups bean sprouts, washed and dried well
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1-2 green onions, sliced fine
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1/2 cup toasted peanuts, chopped
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1/4 cup fresh thai basil leaves, chopped or torn
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1/4 cup fresh vietnamese mint leaves, chopped or torn
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1 long (mild) red chili, deseeded and diced fine **optional
- DRESSING
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2 teaspoons sweet chili sauce
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2 teaspoons rice wine vinegar
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1 tablespoon fish sauce
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1 tablespoon lime juice
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1 tablespoon peanut oil
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1/2 teaspoon seame oil
How To Make betty's thai cucumber and bean sprout salad
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1Place all the salad ingredients in a medium/large bowl.
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2Make the dressing (pop everything into a small bowl and whisk with a fork until combined - about 30 seconds)
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3Pour the dressing over the salad, toss well to coat. Serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's Thai Cucumber and Bean Sprout Salad:
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