Try this Cucumber Pickles Thai Style recipe, or contribute your own.
Suggest a better descriptionFrom Real Thai by Nancy McDermott. It is often served with satay but also is a great accompaniment for dishes like the Thai Basil Chicken. The small "pickling" cucumbers are the best to use. Combine the vinegar, water, sugar and salt in a small saucepan over medium heat. Bring to a gentle boil stirring to dissolve sugar and salt. Remove from heat and cool to room temperature. Just before serving time, peel the cucumbers. (Make cuts or "score" the cucumber length-wise all around if you want to make this look a little more decorative.) Slice as you normally would slice cucumbers for a salad. Combine the cucumber slices with the vinegar dressing, shallots, and chiles in a serving bowl. Sprinkle with the peanuts and garnish with the cilantro leaves. Dale Hitchcock
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 8 | ||
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Calories: 197 | ||
Calories from Fat: 10 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.1mg | 1 % | |
Potassium 367.8mg | 10 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 45.7g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
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