Photo of Carrot and Cucumber Ribbons with Peanut Sauce by WW

Carrot and Cucumber Ribbons with Peanut Sauce

2
2
2
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
In the height of summer’s heat, a cold, crisp, raw veggie dish is most welcome. This one is a lighter twist on peanut noodles, with carrot and cucumber ribbons replacing rice- or wheat-based noodles. To keep this dish healthier, we make the sauce using powdered peanut butter instead of traditional nut butter. The result is still rich, creamy, and wonderfully nutty. If you’d like a heartier dish, try tossing some cooked shrimp or chicken breast on top.

Ingredients

Powdered peanut butter

½ cup(s)

Low sodium soy sauce

2 Tbsp

Water

2 Tbsp, warm

Rice vinegar

1 Tbsp

Toasted sesame oil

1 Tbsp

Chili garlic sauce

1 tsp, or sriracha sauce

Kosher salt

¼ tsp

Garlic clove(s)

1 small clove(s), grated

Uncooked carrot(s)

3 large, peeled

Uncooked scallion(s)

cup(s), sliced

Persian (mini) cucumber

4 item(s)

Instructions

  1. In a large bowl, whisk the peanut butter, soy sauce, water, vinegar, oil, chili garlic sauce, salt, and garlic.
  2. Shave the carrots into long ribbons using a vegetable peeler to equal about 4 cups. Add the carrot ribbons and scallions to the sauce and toss well to coat. Shave the cucumbers into long ribbons using a vegetable peeler to equal about 2 ½ cups. Add the cucumber ribbons to the carrot ribbons and toss gently to combine.
  3. Serving size: about 1 ¼ cups