Cucumber Noodle Salad

Before You Start

Spiralise the cucumber, then leave the noodles on paper towels for a few minutes to drain.

If the dressing is too thick, whisk in a little more warm water.

Add extra lime juice at the table if you like it sharper.

How to Make Cucumber Noodle Salad

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1. Whisk the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, ginger, garlic and warm water until smooth.

   Mark done

2. Pat the cucumber noodles dry with paper towels.

   Mark done

3. Toss the cucumber, carrots, cabbage, spring onions and cilantro with the dressing. Scatter with the peanuts and serve straight away.

   Mark done

Storage and Reheating

Best straight away. Keeps in the fridge for up to 1 day; keep the dressing separate.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve Alongside

• Grilled chicken
• Grilled shrimp
• Steamed edamame

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.