Cucumber & Carrot Noodle Salad with Peanut Dressing

Raw. Vegan. Grain Free. Low Carb. Amazing.

This has been one of my favorite go-to recipes for the last few weeks since cucumbers are so abundant right now.  In fact, this recipe is so good, today is the fourth time I've made this in the last 2 weeks. And so...I'm inspired to share it with you...and I hope you will share it with others!

With ingredients like ginger, garlic, cucumbers, carrots, cilantro, lime, and green onions - this meal will help to alkalize and detoxify your body, leaving you feeling refreshed and renewed!  It's also filled with healthy fats like sesame oil, peanuts, and avocados to nourish your immune system and support good cardiovascular health. Plus cucumbers are packed with antioxidants, B vitamins and phytonutrients to boost nutrition- head on over to our blog, Health Benefits of Cucumbers , to learn more.

Cucumber & Carrot Noodle Salad with Peanut or Almond Dressing
(PRINT RECIPE) (PRINT ANTI-INFLAMMATORY RECIPE)
Serves 4

Salad Ingredients:
3 large cucumbers, peeled
1 large carrot, peeled
¼ cup fresh cilantro, chopped
4 green onions, diced
¼ cup peanuts, chopped

Peanut or Almond Dressing:
¼ cup peanut butter (almond butter for anti-inflammatory version)
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon soy sauce or tamari (coconut aminos for anti-inflammatory version)
1 inch ginger, grated
1 clove garlic, minced
Zest & juice of one lime
2 teaspoons maple syrup
1 teaspoon sesame oil

Directions:

1. Place all dressing ingredients into a large bowl and whisk vigorously until well combined and smooth. 
2. If you have a spiral slicer**, use it to make “noodles” out of all of the cucumbers and the carrot and toss them into the bowl with the dressing.  Alternatively you can slice cucumbers in half lengthwise and remove seeds (I like to use a melon baller to do this). Then julienne cucumber into long strips/ “noodles” and toss them into the bowl with the dressing. Then use a vegetable peeler to make “noodle” strips out of the carrot and also toss those into the bowl with the dressing and the cucumber noodles. 
3. Toss together all “noodles” and dressing until well coated and combined.
4. Serve noodle salad with cilantro, green onions, and peanuts sprinkled on top.

If you can't do nuts or want a lighter dressing, try our Sesame-Ginger Dressing with this salad instead.
Sesame Ginger Dressing:
2 1/2 tablespoons olive or flax oil
1/2 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds
1 teaspoon coconut aminos
1 teaspoon honey
1/2 teaspoon grated ginger

Jen and I like to serve this salad with our Avocado Boats (PRINT RECIPE) on the side - it makes for a perfect combination of flavors and textures, and of course adds a great serving of healthy fats. Seriously...a MUST TRY RECIPE this summer! Please post back and let me know how you like it! Happy eating!

~Billie

**If you need a good spiral slicer, they are super handy when you want to eat low carb and gluten free. I use a product called Gefu (click here to see details) that I really like, it's easy to use. Or there is a product called Veggetti (this is an 'as seen on tv product)- I've not used it, but know a few people who have and say it works just the same as the Gefu. Hope this is helpful.