Cucumber & Carrot Noodle Thai Salad
This cucumber & carrot noodle thai salad with light and refreshing, tossed in an thai inspired peanut dressing.
Servings: 2 people
Calories: 681
Ingredients
Dressing
- 3 tablespoons olive oil
- 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo
- 1 teaspoon soy sauce or tamari for gluten free, or coconut aminos for paleo
- 1 teaspoon sesame seed oil
- 1 teaspoon honey or agave nectar
- zest and juice of 1 lime
- pinch of salt and pepper
- 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped optional**
Salad
- 1 large english cucumber cut into noodles*
- 2 large carrots cut into noodles*
- 1 large handful of cilantro chopped
- 1 small handful of mint chopped
- 1 avocado cut into 1" cubes
- 3/4 cup edamame beans
- 1/2 cup sunflower seeds or peanuts
Instructions
- In the bottom of your large salad bowl, make the dressing by whisking all the ingredients together until combined.
- In that same salad bowl, add all the salad ingredients and toss in the dressing until it is evenly coated.
Notes
Use either a spiral slicer or a mandoline with a julienne blade attachment. Read the post for links to ones I recommend.
I don't like spice, so I left these ingredients out in the video. But if you like a little kick to your salad add them!
Nutrition
Calories: 681 | Total Carbs: 33.5g | Protein: 13.9g | Fat: 59.6g | Fiber: 14.2g | Net Carbs: 19g