This sweet and tangy salad of cucumber, scallions and pepper is packed with vibrant Thai flavors and a bit of extra crunch from dry-roasted peanuts. If possible, use a red jalapeño (or chile) to brighten the salad with a few specks of red. Cut the heat by removing the seeds before chopping.

Carolyn Casner
Source:, July 2018




Ingredient Checklist


Instructions Checklist
  • Stir lime juice, oil, tamari (or soy sauce), brown sugar, jalapeño (or chile) and scallions together in a large bowl. Add cucumbers, cilantro and peanuts and stir to coat. Let stand for about 30 minutes, stirring occasionally, to marinate the cucumbers.



Note: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

105 calories; protein 2.7g 5% DV; carbohydrates 7g 2% DV; dietary fiber 1.4g 5% DV; sugars 4.1g; fat 7.9g 12% DV; saturated fat 1g 5% DV; vitamin a iu 167.3IU 3% DV; vitamin c 9.4mg 16% DV; folate 22.6mcg 6% DV; calcium 22.4mg 2% DV; iron 0.5mg 3% DV; magnesium 24.1mg 9% DV; potassium 196.5mg 6% DV; sodium 178.9mg 7% DV; thiaminmg 4% DV; added sugar 2g.