Photo of Carrot & Cucumber Ribbons with Peanut Sauce by WW

Carrot & Cucumber Ribbons with Peanut Sauce

Points® value
Total Time
15 min
15 min
Love peanut noodles but not in the mood to boil up a big pot of rice- or wheat-based noodles? Use a peeler to create ribbons from raw veggies. “Noodles” of carrot and cucumber soak up a saucy blend of powdered peanut butter, soy sauce, sesame oil, chili-garlic sauce, and more. Sliced scallions add bite, and crushed red pepper brings heat. Toss in cooked shrimp and—ta-da—main dish!


Powdered peanut butter

½ cup(s)

Low sodium soy sauce

2 tbsp(s)


2 tbsp(s), warm

Unseasoned rice vinegar

1 tbsp(s)

Toasted sesame oil

1 tbsp(s)

Chili garlic sauce

1 tsp(s), or sriracha

Table salt

¼ tsp(s)


1 clove(s), small, grated


3 large, peeled


cup(s), sliced

Persian (mini) cucumber

4 item(s)

Crushed red pepper flakes

½ tsp(s), optional


  1. In a large bowl, whisk the peanut butter, soy sauce, water, vinegar, oil, chili-garlic sauce, salt, and garlic.
  2. Using a vegetable peeler, slice the carrots into long ribbons to make about 4 cups. Add the carrot ribbons and scallion to the bowl of dressing. Using the vegetable peeler, slice the cucumbers into long ribbons to make about 2½ cups. Add the cucumber ribbons to the bowl and toss gently to combine. Garnish with the crushed red pepper (if using).
  3. Serving size: about 1¼ cups