The best Cucumber, Corn and Sprout Salad with Thai Dressing recipe! Even through colder weather, my cravings for crunchy greens never gets dampened. As it is with my current food-fussy, veggie-hating housemates (aka hubby and kid), I barely see any greens on dinner plates. I mean, it’s only cucumber, grilled corn, mange tout peas and sprouts, for goodness sake!
How to make Cucumber, Corn and Sprout Salad
When it comes to lunch, I always go the healthy route as I won’t be interrupted by those two. Anyway, this salad is absolutely scrumptious and so easy. Grab those cucumbers! You simply spiralize the cucumber or slice it thin. Next up add some toasted corn kernels and fresh sprouts. The Thai dressing is the best and can be used as a dipping sauce for ALL the things!
Easy Cucumber Salad as a Side
The recipe cannot be more simpler or easier. Make sure to pour all the dressing over the crunchy veggies before serving. And nothing beats a healthy salad as a side to a roast, braai or as a very delicious extra to your veggie harvest table. (Those are my fav).
Healthy Cucumber Salad
Most importantly this Cucumber, Corn and Sprout Salad is a HEALTHY and fresh salad idea! I love the fact that this recipe is clean and from scratch. No unhealthy mayos and sugary dressings here! Only quality, real and whole ingredients make up this healthy cucumber salad.
How long do you keep Cucumber Salad in the fridge?
This cucumber salad is perfect to keep in the fridge for up to 4 days. That makes this recipe the ideal meal prep contender!
I hope you get to try this fresh and zesty salad. Have a good one!
More Salad Recipes to try:
Simple Tomato Salad with Parsley and Walnut Pesto
| Prep Time | 10 min |
| Cook Time | 5 min |
| Servings | serving |
- 2 tablespoons coconut oil
- 1 cup corn kernels
- 1 large cucumber spiraled
- 1 cup mange tout peas
- 2 cups sprouts
- 4 tablespoons lime juice
- 6 tablespoons olive oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon crushed garlic
- 5 cm fresh ginger grated
- 1 teaspoon chili flakes
Ingredients Salad
Dressing
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- In a saucepan, heat the coconut oil and gently fry the corn - careful they do pop from the heat so keep an eye out. Leave to cool.
- In a salad bowl, combine all the ingredients for the salad and bulk up with mange tout peas if need be.
- In a smaller mixing bowl, combine all the ingredients for the dressing and mix well.
- Serve the salad with the dressing as a light lunch or as a side to your grills and roasts.
