Vietnamese Cucumber Noodle Salad with Peanut Lime Dressing

Allergens

Tree nuts (peanuts)

Ingredients

• 4 medium cucumbers, sliced into thin rounds 100g shirataki noodles, rinsed and drained 1 cup fresh cilantro leaves, chopped 1 cup fresh mint leaves, chopped 1/2 cup unsalted roasted peanuts, roughly chopped 1/4 cup rice vinegar 3 tablespoons lime juice, freshly squeezed 2 tablespoons coconut aminos 1 tablespoon honey or maple syrup (for a vegan option) 1 teaspoon minced garlic 1 teaspoon grated ginger Salt and pepper to taste

Instructions

1. In a large bowl, combine cucumber rounds and shirataki noodles. In a separate bowl, whisk together rice vinegar, lime juice, coconut aminos, honey or maple syrup, minced garlic, grated ginger, salt, and pepper to taste. Pour the dressing over the cucumber and noodle mixture, and toss well to combine. Add chopped cilantro and mint leaves, and toss again to mix. Top with roasted peanuts before serving.

Chef’s Insight

Shirataki noodles are a low-carb, gluten-free option made from konjac root, providing a satisfying alternative to traditional pasta or rice noodles.

Notes

Feel free to adjust the dressing ingredients to your taste preference, adding more lime juice for tanginess or honey for a touch of sweetness.