cucumber noodles in peanut sauce

i know that for many of you are still fighting through winter weather, but we’ve been having a heat wave (or maybe this is normal for the desert?) and i’ve been craving light, vegetable based meals.  although having eaten this twice this week, i have to admit i’d probably eat it in the snow too.  i’d just pair it with a bowl of miso soup to warm me at the end.  i hope you love it as much as i do!  xx- sarah   {recipe after the jump}

ahhhhh!  cucumber noodles!  enough said.  and don’t fret my friends, if you don’t have a spiralizer you can always julienne the cucumber.  recipe below.  also, you might love this recipe too!

 

INGREDIENTS 

2 medium cucumbers

1 small bunch bok choy

1/4 cup peanut butter

2 tablespoons maple syrup

1 tablespoon tamari

juice of 1/2 lime

3 tablespoons of water

1/2 teaspoon chili oil (+ more for extra heat!)

1/2 teaspoon sea salt

cilantro and chopped peanuts to garnish

 

METHOD

- in a small mixing bowl combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil.  chill in refrigerator while you prepare the noodles.

- chop  bok choy into thin slivers, chop cilantro and peanuts for garnish

- peel cumbers and run through a spiralizer  (or julienne them if you prefer!)

- squeeze as much liquid out of the cucumber noodles as possible, and combine with boy choy in a large bowl

- add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more of less peanut sauce to taste)

- serve immediately garnished with cilantro and chopped peanuts

- enjoy!

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Reader Comments

  1. AM|

    I love your blog! I've been lovin the healthy recipies. I tried the banana ice cream the other day, and it turned out great.

    Reply
  2. Maryann Henn|

    I used agave nectar instead of the maple syrup. The dressing is magnificent . I used the spiral slicer for the first time. It was a bit tough since the cucumber fell on it's side twice. But, the noodles were wonderful. Next time this salad will turn out even better.

    Reply
  3. Katie Kobelinski|

    I made this recipe for my husband and I this weekend and we cannot get enough! It is so delicious and refreshing! Saturday night we paired it with the Thai Chicken Burgers from goop.com. It was a perfect compliment. Thanks so much for your awesome website!

    Katie K

    Reply
  4. Kelsey|

    I made this tonight – it was great. I've used zucchini noodles before, but never cucumber. It was great.

    Reply