About
Refreshing, tangy with a little bit of crunch, this peanut salad brings together aromatic herbs, cooling cucumber and salty peanuts.
Perfect served as a light lunch on its own, or as a side salad served with grilled chicken or pork.
The recipe calls for tamari sauce, however this can be substituted directly for soy sauce.
Ingredients
- 2 medium – 4 1/8" long scallions
- 2 tablespoon peppermint, fresh
- 2 tablespoon, chopped cilantro
- 2 teaspoon lime juice raw
- 1 large – 8 1/4" long cucumber, raw, without peel
- 2 tablespoon, chopped peanuts
- 1 tablespoon, chopped hot chili peppers, green, raw
- ½ tablespoon peanut butter, unsalted
- 2 teaspoon tamari sauce
- ½ tablespoon water
- ¼ teaspoon salt
- ½ tablespoon sesame oil
Instructions
- 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.
- 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.
- Drain any excess water from the cucumber and blot with kitchen paper to soak up any further moisture and salt.
- Finely slice the scallions and add to the bowl with the cucumber noodles, along with the diced chilli. Toss to combine.
- Roughly chop the cilantro and mint and add to the noodles, stir well to combine.
- To serve, drizzle the peanut sauce over the noodles. Roughly chop the peanuts and scatter over the salad.
Nutrition Facts
- Servings: 2
- Calories: 137.1kcal/573.5kJ (per serving)
- Fat: 10.3g (per serving)
- Carbs: 8.4g (per serving)
- Protein: 4.9g (per serving)
