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. Source:, July 2018

Carolyn Casner


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; 7.9 g total fat; 1 g saturated fat; 179 mg sodium. 197 mg potassium; 7 g carbohydrates; 1.4 g fiber; 4 g sugar; 2.7 g protein; 167 IU vitamin a iu; 9 mg vitamin c; 23 mcg folate; 22 mg calcium; 1 mg iron; 24 mg magnesium; 2 g added sugar;