Thai Cucumber Salad Recipe
Thai Cucumber Salad 4 Servings, Prep Time: 15 Minutes, Cook Time: Description This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish! Ingredients · 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices · 1 tablespoon salt · 1/2 cup Splenda · 1/2 cup rice wine vinegar · 2 jalapeno peppers, seeded and chopped · 1/4 cup chopped cilantro · 1/2 cup chopped peanuts Directions
Enjoy!!!
- Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
Enjoy!!!
Open RNY 3/27/01 400 lbs - 170lb. Please visit my blog at www.gingerrock.blogspot.com. You can also find me on facebook www.facebook.com/GingerRock and Twitter www.twitter.com/GingerRock
~Ginger~
Lynn, I love spicy food and can eat jalapeno peppers straight out of the jar.

I'm thinking that it's certain combinations of foods/spices that don't agree with me. I've tried Thai food several times just to make sure it wasn't any particular restaurant. My stomach got upset every time. Same thing happened when I tried some Filipino food.