Thai Cucumber Salad With Peanut Chili Vinaigrette! by Chelsey Malone - Musely
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Thai Cucumber Salad With Peanut Chili Vinaigrette!

posted in Food & Drink
04/24/2016
  • Ingredients needed:

    • 4 large Kirby cucumbers, spiralized
    • 1 cup Julienned carrots
    • 2 bell peppers (1 red, 1 yellow), thinly sliced
    • ¼ cup chopped cilantro
    • 4 green onions, thinly sliced
    • Garnish, ⅓ cup roasted peanuts, chopped
    • Peanut Chili Vinaigrette:
    • 1 heaping tablespoons peanut butter
    • 3 tablespoons low sodium soy sauce (Tamari Gluten Free Sauce, if needed)
    • 2 teaspoons rice vinegar
    • ¼ teaspoons sesame chile oil
    • 1 tablespoons honey
    • 2 tablespoons water
    • juice of 1 lime
    • 1 garlic clove, minced
    • ½ teaspoon red pepper flakes
    • Pinch ground black pepper

  • How to:

    1. Salad: Trim the ends of the cucumber. Spiralize the cucumbers or use a mandolin to thinly slice. Add to a large mixing bowl. Toss with the carrots, sliced bell peppers and green onions.
    2. Peanut Chili Vinaigrette: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame chile oil, honey, water, lime, garlic, red pepper flakes and black pepper.
    3. To serve, drizzle salad with the dressing and garnish with chopped peanuts.

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