Thai cucumber salad (low FODMAP)

20 Minutes • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Serves 4 • This delicious crisp salad has a bit of spice that pairs wonderfully with the sweet tang of the dressing. Enjoy this salad on its own or as the perfect side dish for our pineapple chicken and coconut rice.

Ingredients: Salad

5 green onions (green part only), thinly sliced

6 Persian cucumbers or 2 large English cucumbers, halved lengthwise and sliced crosswise about 1/4-inch thick

1/3 cup packed chopped fresh cilantro

1/2 cup salted peanuts

1 large jalapeño pepper, seeded and minced

1 red bell pepper, thinly sliced

1/4 teaspoon salt (optional)

Ingredients: Dressing

1/4 cup fresh lime juice, from 2-3 limes

2 tablespoons garlic-infused olive oil

1-1/2 tablespoons gluten-free soy sauce

2 tablespoons maple syrup

Directions

In a large bowl, combine the cucumbers, cilantro, green onions, peanuts, and jalapeño pepper. Set aside.

Make the dressing: combine the lime juice, garlic-infused olive oil, soy sauce, and maple syrup in a small bowl or jar and whisk or shake until combined. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary.

Eat and enjoy every bite because you can!

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