Thai Cucumber Tomato Salad with Mint, Basil and Cilantro
Thai Cucumber Tomato Salad with Mint, Basil and Cilantro is a gluten free, dairy free, and pescatarian salad. One portion of this dish contains around 4g of protein, 0g of fat, and a total of 93 calories. This recipe serves 2 and costs $3.18 per serving. This recipe from Café Johnsonia has 26 fans. A mixture of thai fish sauce, cherry tomatoes, juice of lime, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a pretty expensive recipe for fans of Asian food. From preparation to the plate, this recipe takes about 20 minutes. Overall, this recipe earns an awesome spoonacular score of 91%. Users who liked this recipe also liked Serious Salads: Grilled Salmon with Thai Cucumber Basil Salad, Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad, and Spicy Asian Cucumber and Tomato Salad with Cilantro.
Servings: 2
Preparation duration: 20 minutes
Ingredients:
1 Tbsp. cane sugar
1 pint cherry tomatoes, halved
1 large garlic clove, grated or finely minced
1 cup chopped or torn fresh herbs
juice of 1 limes
2 small hot peppers, thinly sliced crosswise (I used banana peppers)
1 Tbsp. Thai fish sauce*
Equipment:
bowl
Cooking instruction summary:
Place all of the veggies in a bowl with the herbs. Add the other ingredients and toss lightly. Let stand a little while before serving to allow flavors to blend.
Step by step:
1. Place all of the veggies in a bowl with the herbs.
2. Add the other ingredients and toss lightly.
3. Let stand a little while before serving to allow flavors to blend.
Nutrition Information:
covered percent of daily need
