Cucumber Yogurt Salad with Thai Flavors and Jalapeño

Cucumber Yogurt Salad with Thai Flavors and Jalapeño

What could be an ordinary cucumber yogurt salad is turned zippy and bright with the addition of Thai-inspired flavors, the heat of pickled jalapeños and fresh herbs. You'll want to drink what's leftover of the dressing in your bowl, and please do.

Prep Time30

Cook Time20

Threading the Skewers15

Course: Salad, Side Dish

Cuisine: Southeast Asian

Keyword: cucumber yogurt salad

Servings: see notes

Calories: 143kcal

Author: Kathy Marshall

Ingredients

3 cups Persian cucumber (1 large), halved, sliced I use baby or Persian w/skins on
4 green onions a.k.a. scallions, sub spring/young onions
1/2 cup greek non-fat yogurt
1/4 cup coconut milk canned, mixed so thick cream is integrated
1 lime juiced
1 tsp white sugar
1/4 tsp sea salt to taste
1 pinch finely ground white pepper sub black pepper
2 tbsps fresh basil chopped
1/4 cup fresh cilantro chopped, sub parsley
12 slices pickled or sweet/sour jarred jalapenos 6 as is, 6 chopped (can sub 1/2 fresh jalapeno minced)

Instructions

Wash and slice the Persian cucumber. Slice in half, then slice each half in half again, lengthwise, then slice all 4 sections into 1/8-1/4"wide half moon shapes. Place in serving bowl, add salt and toss to coat. Let sit while making the dressing.
Wash and slice the green onions and mix in with the cucumbers.
Re: jalapenos- only use if you enjoy the heat. I think it adds a lot to the flavor, but if you only like mild heat, I suggest just adding 6 chopped pickled jalapeno slices and forego the other 6.
Add all dressing ingredients to bowl and stir/whisk well.
Add cucumbers to dressing, toss and taste. Adjust salt, pepper, lime, coconut milk or any other flavor you feel needs more.

Notes

Servings-this recipe serves four small/side servings, or can be brought to the table for a larger group, meant more as a condiment type salad. OR, serve it to two as a major part of the meal with some tuna or other protein.

Nutrition