Thai Cucumber Salad with Peanut Chili Vinaigrette is a light and flavorful salad with a sweet and spicy dressing and loaded with vegetables!
Ever since our heart to heart on Wednesday, I have felt a weight off my shoulders. Amazing how expressing your feelings, rather than keeping them bottled up, makes the whole situation seem more manageable.
I have been struggling with how much I actually share on this blog. Between sharing too much of my life to just sharing a short story that ties in with the food. But more times than not, when I feel like I have a lot on my plate, I struggle with writing a decent post. Because there is only so many ways you can write “This recipe is ah-mazing! You’ve gotta make it!”
I have never been the one to share too much of my life (despite working in a very social biz), but I realize that is what makes this blog unique. Behind the delicious food that I hope you all love, I realize that part of my life and stories is what makes my little corner of the web unique.
Part of telling my story, is sharing my ups and downs. Leaning more ups than downs but hopefully inspiring you and having us connect on a deeper connection than that growling feeling in our stomach!
With life’s up and downs lately, I have started using artificial light. The stress of working with natural light was too much for me. I could never quite figure it out and the whole idea of planning my day around when the sunlight is the best in my house was too much for me. I want the freedom of shooting when it fits my schedule. Which can mean going to that yoga class I love right during prime time sun hours. Because yoga is good for my soul!
And not to mention when our babe enters this household. I won’t be the one making my schedule, rather they will be in control! Something that I want to be completely engulfed in. A hands on mother that is not tied down to work (<– a whole other story I am slightly terrified about!).
So what do you think about these photos? The past couple of weeks have been taken with my new light as well. Some better than the others but hey, everything is a learning curve right? But overall, I am all sorts of in love!
Ps…these are probably some of my favorite photos to date! So darn colorful.
Now. Food! This Thai Cucumber Salad is my latest obsession. And it really is ah-mazing. Rather than rice noodles of a typical thai peanut salad, I swapped in cucumber noodles. Because swim suit season!! They are refreshing and cooling with each bite. The peppers, carrots and onions add some major crunch as well. Then the dressing is super simple. I am talking as in throw it in a bowl, whisk and you are good to go. Prep it ahead of time, and you are set for the week!
I highly suggest a crisp, extremely fresh Kirby cucumber as regular cucumbers can get quite soft. And try not to spiralize the cucumber too far in advance as they are quite watery. I love to chop all the other ingredients and store in an air tight container. Then, spiralize the cucumbers and keep them in a separate container, combine when its meal time and drizzle with the dressing and a good sprinkle of crushed peanuts.
Then devour!
Tools I used to make this recipe:
Megan
Yields 2
Thai Cucumber Salad with Peanut Chili Vinaigrette is a light and flavorful salad with a sweet and spicy dressing and loaded with vegetables!
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- Salad:
- 4 large Kirby cucumbers, spiralized
- 1 cup Julienned carrots
- 2 bell peppers (1 red, 1 yellow), thinly sliced
- 1/4 cup chopped cilantro
- 4 green onions, thinly sliced
- Garnish, 1/3 cup roasted peanuts, chopped
- Peanut Chili Vinaigrette:
- 1 heaping tablespoons peanut butter
- 3 tablespoons low sodium soy sauce (Tamari Gluten Free Sauce, if needed)
- 2 teaspoons rice vinegar
- 1/4 teaspoons sesame chile oil
- 1 tablespoons honey
- 2 tablespoons water
- juice of 1 lime
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- Pinch ground black pepper
Instructions
- Salad: Trim the ends of the cucumber. Spiralize the cucumbers or use a mandolin to thinly slice. Add to a large mixing bowl. Toss with the carrots, sliced bell peppers and green onions.
- Peanut Chili Vinaigrette: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame chile oil, honey, water, lime, garlic, red pepper flakes and black pepper.
- To serve, drizzle salad with the dressing and garnish with chopped peanuts.
Notes
*This is the spiralizer I use and love!
Calories
Fat
Carbs
Protein
Hungry for more spiralized recipes?
One Pot Cheesy Taco Zucchini Noodle Skillet
Spinach and Artichoke Skillet Zucchini Lasagna
Simple {no cook} Zucchini Caprese Salad
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
86there is more where that came from!
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