Carrot and Cucumber Salad
A delicious, convenient, and budget-friendly salad that comes with peanut and lime dressing.
Equipment
- Spiralizer or vegetable peeler if you don't have one
- Large mixing bowl
- Small bowl or jar for the dressing
Ingredients
- 5 carrots medium, spiralized - about 4 cups
- 1 cucumber large, spiralized - about 2 cups
- ¼ cup peanuts crushed
- ¼ cup fresh cilantro finely chopped
- 3 green onions thinly sliced
Peanut Lime Dressing
- ¼ cup peanut butter
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 lime juiced
- 1 tsp sesame seeds
- ¼ cup water more to thin if needed
Instructions
- Prep the veggies: peel or spiralize the carrots and cucumber into noodles. Using a paper towel or clean cloth, dry off the cucumber.
- Add peanut butter, maple syrup, soy sauce, lime juice, sesame seeds, and the water to a bowl. Whisk until smooth and pourable. Add more water if needed to reach your desired consistency.
- Add carrot and cucumber noodles to a large bowl and toss with the dressing until evenly coated.
- Top with crushed peanuts, cilantro, and green onions. Enjoy immediately for maximum crunch, or chill briefly to let flavors meld.
Notes
- Swap peanut butter for sunflower seed butter or tahini if you have an allergy.
- No spiralizer? Use a vegetable peeler or julienne slicer.
- Add baked tofu, edamame, or chickpeas to make this carrot and cucumber salad into a full meal with fiber, carbs, fat and protein.
- Use this salad as a filling for rice paper rolls or wraps. You can even use it for collard greens wraps or vegan lettuce wraps.
Nutrition
Calories: 218.4kcal | Carbohydrates: 20.4g | Protein: 8.5g | Fat: 13.4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 6.3g | Sodium: 631.5mg | Potassium: 584.6mg | Fiber: 5.2g | Sugar: 10g | Vitamin A: 12958IU | Vitamin C: 13.7mg | Calcium: 78.5mg | Iron: 1.6mg