Cucumber Salad with Tomato, Bell Pepper, and Spicy Thai Lime Vinaigrette
Servings 6
Calories 46kcal
Equipment
- cruet or small jar with lid
Ingredients
- 2 cucumbers peeled and julienned
- 12 cherry or grape tomatoes halved
- ½ red bell pepper seeded and cut into thin strips
- ½ cup shredded or julienned carrot
- cilantro sprigs for garnish
Vinaigrette
- ¼ cup fresh lime juice
- ¼ cup gluten-free unseasoned rice vinegar
- 1 tablespoon gluten-free fish sauce
- 2 tablespoons palm sugar or light brown sugar
- ¼ teaspoon sea salt
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper flakes
Instructions
- Add the lime juice, rice vinegar, sugar, fish sauce, minced garlic, pepper flakes, and sea salt in a cruet or small jar with a lid. Cover and shake well.
- Toss the cucumber, tomatoes, bell pepper strips, and carrots in a serving bowl and drizzle with some of the dressing. Top with cilantro sprigs for garnish and serve with the remaining vinaigrette on the side.
Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 354mg | Potassium: 292mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2472IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg