Peanut Butter Cucumber Noodle Salad

Peanut Butter Cucumber Noodle Salad

This cold cucumber and peanut butter noodle salad makes a delicious healthy vegan meal. It's beautifully creamy with lots of vegetables and easy to adapt too. You can also eat it as a side dish!

Course Main Course, Side Dish

Cuisine South East Asian

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 359kcal

Author Corina Blum

Ingredients

100 g rice noodles
200 g cucumber thinly sliced
2 carrots grated or thinly sliced
6 spring onions sliced
1 chilli pepper thinly sliced

Ingredients for the Dressing

1 tablespoon peanut butter
1 lime juiced
1 tablespoon toasted sesame oil
2-3 tablespoon water
Pinch salt optional

Metric - US Customary

Instructions

Put the noodles in a bowl and cover with boiling water. Leave to stand for 3 minutes or cook according to the pack instructions. Drain the noodles and rinse in cold water.
Mix up all the ingredients for the dressing and toss together with the noodles and chopped vegetables.
Serve as a main for 2 or a side for 4 people

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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