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Tangy Thai Salad

6

  • Prep Time15 min
  • Total Time15 min
  • Makes4 Servings
Tangy Thai salad

(Photo: Roberto Caruso)

Chatelaine Triple Tested

This fresh, flavourful salad is a perfect pairing for any dish.

Ingredients

  • 4 tsp rice vinegar

  • 2 tsp fish sauce

  • 1/4 tsp salt

  • 1/4 tsp granulated sugar

  • 1 English cucumber, peeled

  • 2 medium carrots, peeled

  • 2 cups coarsely chopped cilantro

Instructions

  • Whisk vinegar with fish sauce, salt and sugar in a large bowl.

  • Peel long ribbons from cucumber into vinegar mixture. Repeat the process with carrots. Add cilantro and toss to coat. Serve with Quick Curried Crab Cakes.

Nutrition (per serving)

Calories 29, Protein 1g, Carbohydrates 6g, Fibre 2g, Sodium 408mg.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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