Thai Cucumber Noodle Salad

If you're looking for a dish that perfectly captures the vibrant and fresh flavors of Thai cuisine, look no further than the Crunchy Thai Cucumber Noodle Salad. This colorful salad is not only visually appealing but also a delightful mix of textures and tastes that will tantalize your taste buds. Imagine the crispness of cucumbers, the crunch of carrots, and the vibrant hue of red cabbage all harmonizing in a tangy, flavorful dressing.

Discover the refreshing taste of Thai cuisine with Crunchy Thai Cucumber Noodle Salad. This vibrant dish combines crisp cucumbers, sweet carrots, and colorful red cabbage, all tossed in a zesty dressing that makes every bite a delight. Packed with vitamins and antioxidants, it's a healthy option perfect for light lunches or summer gatherings. Easy to make in under 30 minutes, this salad is a delicious way to enjoy fresh flavors while impressing family and friends.

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Ingredients

2 large cucumbers ( spiralized or julienned )

1 large carrot ( peeled and spiralized )

1 cup red bell pepper ( thinly sliced )

1 cup red cabbage ( shredded )

1/4 cup fresh cilantro ( chopped )

1/4 cup green onions ( sliced )

1/4 cup roasted peanuts ( crushed, for garnish )

1/4 cup sesame seeds ( toasted, for garnish )

For the Dressing:

3 tablespoons soy sauce ( or tamari for gluten-free )

1 tablespoon fish sauce ( or vegan substitute )

1 tablespoon rice vinegar

1 tablespoon lime juice ( freshly squeezed )

1 tablespoon peanut butter ( creamy )

1 teaspoon honey ( or agave syrup for a vegan option )

1 teaspoon chili paste ( adjust to taste )

1 clove garlic ( minced )

Instructions

Prepare the Vegetables: Use a spiralizer or a julienne peeler to create cucumber noodles and carrot spirals. Alternatively, you can slice the cucumbers and carrots into thin matchsticks.

Combine the Base: In a large mixing bowl, combine the cucumber noodles, carrot spirals, sliced red bell pepper, shredded cabbage, chopped cilantro, and sliced green onions.

Make the Dressing: In a small bowl, whisk together soy sauce, fish sauce, rice vinegar, lime juice, peanut butter, honey, chili paste, and minced garlic until smooth. Adjust seasoning, adding more lime or honey to taste.

Toss the Salad: Drizzle the dressing over the vegetable mixture. Toss gently to combine, ensuring the noodles and veggies are well coated.

Serve: Transfer the salad to a serving platter or individual bowls. Garnish with crushed roasted peanuts and toasted sesame seeds for extra crunch and flavor.

Chill (optional): For best flavor, let the salad sit in the refrigerator for 15-30 minutes before serving, allowing the dressing to soak into the veggies.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes (if chilling) | 4 servings