Low Carb Peanut and Cucumber Salad
Refreshing, tangy with a little bit of crunch, this peanut
How to Make It
Step 1
Peel the flesh of the cucumber lengthways into thin strips with a speed peeler to create flat noodles. Add the noodles to a mixing bowl with the salt and stir well to combine. Set aside for 15 minutes to draw out any excess moisture.
Step 2
Whilst the cucumber is resting, add the peanut butter, tamari sauce, sesame oil, water and lime juice to a mixing bowl. Whisk together until smooth.
Step 3
Drain any excess water from the cucumber and blot with kitchen paper to soak up any further moisture and salt.
Step 4
Finely slice the scallions and add to the bowl with the cucumber noodles, along with the diced chilli. Toss to combine.
Step 5
Roughly chop the cilantro and mint and add to the noodles, stir well to combine.
Step 6
To serve, drizzle the peanut sauce over the noodles. Roughly chop the peanuts and scatter over the salad.
Ingredients
- Scallions – 2 medium – 4 1/8″ long
- Peppermint, Fresh – 2 tablespoon
- Cilantro – 2 tablespoon, chopped
- Lime Juice Raw – 2 teaspoon
- Cucumber, Raw, Without Peel – 1 large – 8 1/4″ long
- Peanuts – 2 tablespoon, chopped
- Hot Chili Peppers, Green, Raw – 1 tablespoon, chopped
- Peanut Butter, Unsalted – ½ tablespoon
- Tamari Sauce – 2 teaspoon
- Water – ½ tablespoon
- Salt – ¼ teaspoon
- Sesame Oil – ½ tablespoon