Thai Carrot Cucumber Noodle Salad with Peanut Lime Dressing
Thai Carrot Cucumber Noodle Salad with Peanut Lime Dressing is a veggie noodle salad that's crisp, refreshing, and bursting with Thai flavors!
Ingredients
For the salad:
- 1 large cucumber
- 1 large carrot
- 1 medium zucchini grated
- 1 red bell pepper seeded and coarsely chopped
- 2 green onions sliced on the bias (white and green parts)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped peanuts
For the dressing:
- 1/4 cup creamy peanut butter
- 1/4 cup oil your favorite
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 1/2 tablespoons reduced sodium soy sauce
- 1 teaspoon freshly grated ginger*
- 1/4 teaspoon crushed red pepper flakes*
- juice of 1 lime
Instructions
Prepare the salad:
- Prepare the cucumber and carrot noodles using a spiralizer, break the noodles up into smaller pieces, and place in a large bowl. If you don't own a spiralizer, simply grate or julienne the cucumber and carrot.
- Add the grated zucchini, bell pepper, green onions, and cilantro, and toss gently to combine. Set aside.
Prepare the dressing:
- Place the peanut butter, canola oil, vinegar, honey, soy sauce, ginger, red pepper flakes, and lime juice in medium bowl and whisk until combined. Add the desired amount to the salad and toss gently to combine. Top with the chopped peanuts, serve, and enjoy!
Notes
- *I store my fresh ginger in the freezer and grate it with my Microplane grater peel and all!
- *If you want a spicier dressing, add more red pepper flakes.
Nutrition
Calories: 395kcal, Carbohydrates: 25g, Protein: 10g, Fat: 31g, Saturated Fat: 4g, Polyunsaturated Fat: 24g, Sodium: 361mg, Fiber: 4g, Sugar: 15g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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