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Carrot & Cucumber Ribbons with Peanut Sauce

Carrot & cucumber ribbons with peanut sauce

2
Points®
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
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!

Ingredients

Powdered peanut butter

½ cup(s)

Low sodium soy sauce

2 Tbsp

Water

2 Tbsp, warm

Unseasoned rice vinegar

1 Tbsp

Toasted sesame oil

1 Tbsp

Chili garlic sauce

1 tsp, or sriracha

Kosher salt

¼ tsp

Garlic

1 clove(s), grated

Carrots

3 large, peeled

Scallions

⅓ cup(s), chopped, sliced

Persian (mini) cucumber

4 item(s)

Crushed red pepper flakes

½ tsp, (optional)

Instructions

  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

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