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Thai cuisine has taken the culinary world by storm, celebrated not only for its bold flavors but also for its ability to balance sweet, sour, salty, and spicy elements in each dish. One standout recipe that encapsulates this balance is the Crunchy Thai Cucumber Noodle Salad. This light and vibrant dish is a celebration of fresh ingredients and is perfect for those seeking a healthy yet satisfying option. Whether enjoyed as a refreshing side dish or a wholesome main course, this salad is sure to impress with its colorful presentation and delicious flavor profile.

Thai Cucumber Noodle Salad

Discover the vibrant flavors of Thai cuisine with this Crunchy Thai Cucumber Noodle Salad, a healthy and refreshing dish perfect for any meal. Featuring crisp cucumbers, colorful vegetables, and a tangy dressing, this salad offers a delightful balance of textures and tastes. Packed with nutrients, it's low in calories and customizable to suit a variety of dietary needs. Perfect as a side or main, this salad will impress with its beautiful presentation and fresh ingredients. Ideal for summer gatherings or meal prep, it’s time to elevate your salads!
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Ingredients
  

2 large cucumbers

1 large carrot, julienned

1 red bell pepper, thinly sliced

1 cup shredded red cabbage

1/4 cup chopped fresh cilantro

1/4 cup chopped peanuts (or cashews for a buttery flavor)

2 green onions, sliced

1/4 cup fresh mint leaves

1 tablespoon sesame seeds

For the Dressing:

3 tablespoons creamy peanut butter

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon lime juice (freshly squeezed)

1 tablespoon honey or maple syrup (for a vegan option)

1 teaspoon sesame oil

1 small garlic clove, minced (for a robust flavor)

1/2 teaspoon red pepper flakes (adjust according to your spice preference)

Water (to thin the dressing as needed)

Instructions
 

Prepare the Cucumbers: Use a spiralizer to create delightful noodles from the cucumbers. If you lack a spiralizer, simply use a vegetable peeler to slice the cucumbers into thin ribbons. Place your cucumber noodles in a colander and sprinkle them lightly with salt to draw out excess moisture. Allow them to sit for 10-15 minutes, then rinse well and pat dry with a paper towel.

    Mix the Veggies: In a large mixing bowl, combine the prepared cucumber noodles, julienned carrot, thinly sliced red bell pepper, shredded red cabbage, chopped cilantro, sliced green onions, and fresh mint leaves. Gently toss all the ingredients together until they are well mixed and vibrant.

      Make the Dressing: In a separate bowl, whisk together the peanut butter, soy sauce, freshly squeezed lime juice, honey (or maple syrup), sesame oil, minced garlic, and red pepper flakes until the mixture is smooth and creamy. If the dressing appears too thick for your liking, add a tablespoon of water gradually, whisking until you reach your desired consistency.

        Combine the Salad: Pour the dressing over the vegetable mixture, and toss everything together until all the veggies are evenly coated in the flavorful dressing.

          Serve: Transfer the colorful salad to a serving platter or divide it into individual bowls. To add an extra layer of flavor and texture, sprinkle chopped peanuts and sesame seeds over the top.

            Garnish and Enjoy: For a finishing touch, feel free to add additional fresh herbs or a squeeze of lime juice right before serving to enhance the flavors even more.

              Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 4-6

                - Presentation Tips: For an eye-catching display, serve the salad in a clear bowl to showcase its vibrant colors, and place lime wedges on the side for guests to enjoy a burst of freshness.