Description
This crisp carrot and cucumber salad is tossed in a creamy peanut lime dressing and topped with crunchy peanuts and fresh herbs. It’s a refreshing, colorful side dish or light meal packed with vibrant flavor.
Ingredients
- 5 carrots (medium, spiralized – about 4 cups)
- 1 cucumber (large, spiralized – about 2 cups)
- 1/4 cup peanuts (crushed)
- 1/4 cup fresh cilantro (finely chopped)
- 3 green onions (thinly sliced)
- 1/4 cup peanut butter
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 lime (juiced)
- 1 tsp sesame seeds
- 1/4 cup water (more to thin if needed)
Instructions
- Peel or spiralize the carrots and cucumber into noodle-like strands. Pat the cucumber dry with a paper towel or clean cloth to remove excess moisture.
- In a medium bowl, whisk together the peanut butter, maple syrup, soy sauce, lime juice, sesame seeds, and water until smooth and pourable. Add additional water if needed to thin the dressing.
- Add the carrot and cucumber noodles to a large bowl and toss with the dressing until evenly coated.
- Top with crushed peanuts, cilantro, and green onions before serving. Enjoy immediately or chill briefly before serving.
Notes
- For added heat, mix a pinch of chili flakes or sriracha into the dressing.
- Use tamari instead of soy sauce for a gluten-free option.
- Best enjoyed fresh for maximum crunch and texture.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
