Thai Cucumber Salad
1/4 c. rice vinegar
3 T. pure organic maple syrup
3 T. water
1/2 t. real salt
2 medium cucumbers, halved lengthwise, seeded and thinly sliced
1/2 c. thinly sliced white or red onion
1 T. chopped fresh cilantro
1 fresh red chile, seeded and thinly sliced (optional)
2 T. chopped organic dry-roasted peanuts
Directions: Combine vinegar, maple syrup, water and salt in a medium bowl. Whisk until agave dissolves. Add cucumber, onion, cilantro and chile. Toss until evenly coated. Let sit for 15 minutes. Garnish with peanuts and serve.
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