Thai Cucumber Salad (Yam Taeng Kwa)

Name: Thai Cucumber Salad (Yam Taeng Kwa)
Prep time: 10 min
Yield: 2 servings
Cuisine: Thailand
Ingredients: 2 cucumbers, thinly sliced; 1 small shallot, thinly sliced; 1 tbsp rice vinegar; 1 tsp sugar; 1/2 tsp low-sodium fish sauce; 1 bird's eye chili, sliced (optional); Fresh cilantro

Refreshing Thai cucumber salad with sweet-sour-spicy dressing. Naturally low in all restricted minerals — perfect side dish.

Prep time 10 min

Servings 2

Calories 90 kcal

CKD Safe

Nutrition (per serving)

Calories

45mg

Phosphorus

45 / 800mg

180mg

Sodium

180 / 2000mg

220mg

Potassium

220 / 2000mg

CKD Tip

Skip peanuts to keep phosphorus and potassium low. Use distilled vinegar instead of fish sauce.

Ingredients

2 cucumbers, thinly sliced
1 small shallot, thinly sliced
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp low-sodium fish sauce
1 bird's eye chili, sliced (optional)
Fresh cilantro

Low Phosphorus Low Sodium Plant Based Quick

Cooking Steps

1
Whisk vinegar, sugar, and fish sauce until sugar dissolves.
2
Toss cucumbers and shallots with dressing.
3
Add chili if using. Let sit 5 minutes for flavors to mingle.
4
Garnish with cilantro and serve.

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Thai Cucumber Salad (Yam Taeng Kwa)

Nutrition (per serving)

Ingredients

Cooking Steps

Add to your meal plan

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