Thai Cucumber & Cellophane Noodle Salad
This is a fresh, fabulous, and flavorful salad! Light and refreshing, this Thai Cucumber & Cellophane Noodle Salad has a peanut butter sauce!
Ingredients
- 3 large English cucumbers, shredded
- 2-3 8 oz bundles cellophane noodles
- 1 cup cilantro leaves, divided
- ¾ cup peanuts
Dressing:
- 4-6 cloves pressed garlic
- 2 Tbsp chunky peanut butter
- 2 Tbsp light soy sauce
- 2 Tbsp premium soy sauce, dark
- 2 tsp sugar
- 2 tsp rice vinegar
- 2 tsp sesame oil
Instructions
- Shred cucumbers with OXO mandolin slicer (use the julienne 4.5). Put in a large strainer and allow to sit for 5 minutes, pressing the liquid out of the cucumbers.
- Cook the cellophane noodles: Boil water to a boil (add 1 tsp salt), and boil the glass noodles for 1 minute, until they are soft. Drain and cool and set aside. Optional to cut the noodles (easier to eat), rather than leave them long.
- In a small bowl, mix the peanut butter with a tiny bit of warm water, to make liquid form. Add the garlic, soy sauces, sugar, rice vinegar, sesame oil. Stir until combined.
- In a large bowl, place the drained cucumber, cooled (cut) glass noodles, and ¾ cup cilantro leaves. Drizzle the dressing over the top; gently mix to combine.
- Garnish with finely chopped peanuts and remaining cilantro.
- Serve!
Notes
For the cucumbers use a mandolin, julienne 4.5mm size.
Nutrition Facts
Calories: 140kcal, Carbohydrates: 9g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 529mg, Potassium: 333mg, Fiber: 2g, Sugar: 3g, Vitamin A: 253IU, Vitamin C: 4mg, Calcium: 40mg, Iron: 1mg