Cucumber Thai Salad Recipe
Loaded with veggies and tossed with a homemade sesame dressing, this Thai Salad is the perfec appetizer, entree, or side dish!
- 2 cups shredded cabbage
- 1 cup chopped cucumber
- 1 cup matchstick carrots
- 1 cup frozen edamame, thawed
- 2 stalks green onions
- 1/4 cup slivered almonds
- 1 cup chow mein noodles
- 1/2 cup chopped cilantro
- 1/2 cup extra virgin olive oil
- 1/4 cup seasoned rice wine vinegar
- 1 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 clove grated garlic
- 2 tsp grated ginger
- 1 tbsp sesame seeds
Cook the edamame according to package instructions or use frozen edamame and thaw.
Chop the cababge
Add all of the ingredients for the dressing together in a large bowl or a mason jar. Whisk or shake until the dressing is emulsified.
Add all of the salad ingredients to a large serving bowl. Drizzle with as little or as much dressing as you like.
Toss with serving spoons or salad tongs until all of the ingredients are well-combined and the veggies are completely coated.
Serving: 1g | Calories: 324kcal | Carbohydrates: 31g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 455mg | Potassium: 234mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2333IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg