Carrot & cucumber ribbons with peanut sauce
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 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 or sliced, 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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