Cucumber Salad with Peanut-Lime Viniaigrette

Cucumber Salad with Peanut-Lime Vinaigrette

 

This recipe comes from the September 2012 Vegetarian Times. 

It was a great compliment to the Thai-Thai Birdie Wraps for dinner one night.

 

This recipe is very simple.  I started by whisking up the vinaigrette.

 

I used grapeseed and toasted sesame oil that I get at Kroger, and use quite often.

You could use peanut oil instead of grapeseed.

 

 

 

 

 

Then I peeled and sliced two good sized cucumbers and placed them on a platter.

I drizzled with all of the vinaigrette.

Then topped with chopped peanuts and cilantro.



 

Some family members added a little Sriracha to the top. 

 

 

This side dish was a hit!

 

Double click to print as a 5x7 recipe card.

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(kŏr hâi jà-rern aa-hăan!)

Bon Appetit in Thai