Spicy Cucumber Tomato and Water Chestnut Salad
A crisp, refreshing, spicy cucumber tomato and water chestnut salad -- perfect to pair with almost any meal or take as a side dish to a party or potluck.
Ingredients
- 2 large English cucumbers, cubed
- 1 pint grape tomatoes, sliced in half (or more, if they're larger than normal)
- 1 serrano chile, diced
- 1 Tbsp fresh chopped cilantro (plus some for garnishing)
- 1 can chopped water chestnuts
- 3 Tbsp rice vinegar (plain, not sweetened or spiced)
- 1 1/2 Tbsp white sugar (or coconut sugar if eating Paleo; stevia or other sub if keto; omit if whole30)
- 1 1/4 tsp sesame oil
- 1/2 tsp fresh ginger, minced
- salt and pepper to taste
- microgreens for the top (optional)
Instructions
- Wash all of the produce and dry it.
- Cut the ends off of the cucumbers, then slice and quarter.
- Cut the grape tomatoes in half.
- Cut the serrano chile in half; remove all the seeds and flesh inside; then dice into small pieces.
- Peel the fresh ginger; cut off and mince 1/2 tsp.
- Rough chop the cilantro.
- Add all of the ingredients to a large bowl, mix well, add salt and pepper to taste and enjoy! If you prefer it cold, are preparing something else and/or plan to take it to a party or potluck, you can refrigerate and then serve, garnishing with micro greens and/or cilantro (we used both).
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
Nutrition
Calories: 119kcalCarbohydrates: 26gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 16mgPotassium: 611mgFiber: 4gSugar: 12gVitamin A: 1164IUVitamin C: 22mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!
