This cold vegetable Thai salad is a great dish for the hot summer months! Spiralized cucumber, shredded cabbage, and carrots are tossed with a spicy peanut sauce for a summer dish that would please almost any guest!



I hadn’t used my Spiralizer (affiliate link) tool in a while, not since the time I made parsnip noodles to be honest. The thing probably would have sat in its original box collecting dust until I came across an incredible dish at West Bridge in Cambridge. It was a verdant summer dish with spiralized cucumbers.

Although vegetable noodles aren’t a new trend, I was excited that the dish was all about the vegetable rather than a Paleo/low carb replacement for pasta. So I was inspired to take my spiralizer out and make something delicious.

I teamed up with my friend Vanessa over at Without a Measuring Cup for this cucumber salad with Thai sauce. She helped me perfect the sauce to a zesty nutty dressing with a spicy kick!

The whole dish is super easy to make. The recipe doesn’t need the Spiralizer, merely cutting the cukes lengthwise into thin strips will work just fine! This salad is fairly versatile, and a few substitutions can cater to Paleo or Vegan diets.





Vegetable Thai Salad Print Author: Sharon Recipe type: Salad Serves: 2 Ingredients Vegetables 2 Large Cucumbers

½ cup of shredded Red Cabbage

¼ cup of shredded Carrot

½ cup of Cooked Edamame Peanut Sauce ¼ cup of Peanut Butter

2 Tablespoons of Lime Juice

1 Tablespoon of Sesame Oil

1 Tablespoon of Coconut Aminos or Soy Sauce

1 Tablespoons of Sriracha

1 Tablespoon of Honey or Cane Syrup Instructions Use a spiralizer to make cucumber noodles, or cut them lengthwise. Combine with the cabbage and carrot. Mix together the peanut sauce ingredients. Toss the vegetables with the peanut sauce. Add slowly at first, you may not want to use all the sauce. Top with Edamame and enjoy! 3.3.3077

Substitutions