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Cucumber and Carrot Noodles with Peanut Sauce
This Thai inspired Cucumber and Carrot Noodles with Peanut Sauce has all the ingredients of spring rolls, but in salad form.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
vegan, gluten free
Servings:
2
Calories:
345
kcal
Author:
Willow Moon
Ingredients
Sauce
¼
cup
peanut butter
2
tablespoons
key lime juice
1
tablespoon
low sodium gluten free tamari
¼
cup
sweet red chili sauce
2
teaspoons
sriracha
¼
cup
water
Noodles
2
cups
spiralized English cucumbers
2
cups
spiralized carrots
½
cup
julienned red pepper
4
teaspoons
finely chopped serrano pepper
Chopped cilantro
Chopped peanuts
US Customary
-
Metric
Instructions
Mix all sauce ingredients with a fork or whisk.
Place spiralized cucumber in a towel and wring out water. Pile spiralized cucumber and carrot into a bowl. Mix in julienned red pepper, chopped serrano pepper, and sauce. Top with cilantro and chopped peanuts.
Nutrition
Calories:
345
kcal
|
Carbohydrates:
42
g
|
Protein:
11
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Cholesterol:
0
mg
|
Sodium:
1169
mg
|
Potassium:
869
mg
|
Fiber:
7
g
|
Sugar:
28
g
|
Vitamin A:
22695
IU
|
Vitamin C:
67.3
mg
|
Calcium:
73
mg
|
Iron:
1.7
mg