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To truly appreciate the Crunchy Thai Cucumber Noodle Salad, it’s essential to understand its key ingredients. Each component not only adds a unique flavor but also contributes to the overall health benefits of the dish. Let’s break down the primary ingredients, highlighting their nutritional values and how they enhance the salad's vibrant profile.

Thai Cucumber Noodle Salad

Discover the ultimate summer dish with this Crunchy Thai Cucumber Noodle Salad! Packed with vibrant veggies like cucumbers, carrots, and bell peppers, it's a refreshing addition to any meal. The zesty dressing combines the perfect balance of sweet, salty, and tangy flavors, making every bite a delight. Not only is it visually stunning, but it's also packed with nutrients, making it a healthy choice for potlucks, BBQs, or a light lunch. Enjoy this versatile salad as a stand-alone dish or paired with your favorite grilled meat!
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Ingredients
  

2 large cucumbers (spiralized or julienned for a noodle effect)

1 large carrot (peeled and spiralized)

1 cup red bell pepper (thinly sliced for added sweetness)

1 cup red cabbage (shredded for color and crunch)

1/4 cup fresh cilantro (chopped for a fresh herbaceous taste)

1/4 cup green onions (sliced for a mild onion flavor)

1/4 cup roasted peanuts (crushed, for garnish and crunch)

1/4 cup sesame seeds (toasted, for garnish and nutty flavor)

For the Dressing:

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

1 tablespoon fish sauce (or a vegan substitute for flavor)

1 tablespoon rice vinegar (for acidity)

1 tablespoon freshly squeezed lime juice (for brightness)

1 tablespoon creamy peanut butter (for richness)

1 teaspoon honey (or agave syrup as a vegan alternative)

1 teaspoon chili paste (adjust according to your spice preference)

1 clove garlic (minced for a kick of flavor)

Instructions
 

Prepare the Vegetables: Using a spiralizer or a julienne peeler, create noodles from the cucumbers and spirals from the carrots. If you don't have these tools, simply slice the cucumbers and carrots into thin matchsticks to retain the crunch.

    Combine the Base: In a large mixing bowl, gently toss together the cucumber noodles, carrot spirals, thinly sliced red bell pepper, shredded red cabbage, chopped cilantro, and sliced green onions until evenly distributed.

      Make the Dressing: In a separate small bowl, whisk together the soy sauce, fish sauce (or substitute), rice vinegar, lime juice, peanut butter, honey, chili paste, and minced garlic. Continue whisking until the mixture is smooth and well combined. Taste and adjust the seasoning, adding more lime juice for acidity or honey for sweetness as desired.

        Toss the Salad: Drizzle the prepared dressing over the mixed vegetables. Using salad tongs, gently toss the mixture to ensure each vegetable is fully coated in the flavorful dressing.

          Serve: Transfer the vibrant salad to a serving platter or divide it into individual bowls. Add a final touch by garnishing with crushed roasted peanuts and toasted sesame seeds, giving the salad an extra layer of texture and flavor.

            Chill (optional): For optimal flavor integration, cover the salad and place it in the refrigerator for 15-30 minutes before serving. This allows the dressing to infuse into the vegetables, enhancing their taste.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes (if chilling) | 4 servings