Description
This carrot and cucumber salad is crisp, refreshing, and tossed in a creamy peanut-lime dressing. Packed with crunchy vegetables and fresh herbs, it makes a light and flavorful side or lunch.
Ingredients
- 5 medium carrots, spiralized (about 4 cups)
- 1 large cucumber, 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, plus more 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 more water if needed to thin the dressing.
- Add the carrot and cucumber noodles to a large mixing bowl. Pour the dressing over the vegetables and toss until evenly coated.
- Top with crushed peanuts, cilantro, and green onions.
- Serve immediately for maximum crunch or chill briefly before serving to allow the flavors to meld.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Add shredded chicken or tofu for extra protein.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Best enjoyed fresh to maintain the crisp texture of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
