Raw carrot noodles in spicy peanut dressing

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 98, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 12 G., fiber 3 G., cholesterol 0 mg, sodium 329 mg, sugar 7 G.

To make this Asian-inspired salad, peel carrots into thin noodle-shaped ribbons. Toss with sliced cucumbers and shallots, then dress with a spicy peanut butter sauce. Mint and basil leaves add a bright, refreshing flavor. Serve sprinkled with toasted sesame seeds and enjoy this juicy, healthy appetizer that harmoniously blends the spicy, sweet, and tart notes of this delicious Asian dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3-4 large carrots, peeled
1 cucumber, halved lengthwise, seeded and cut into 1cm pieces.
1 shallot, thinly sliced lengthwise
1.5 tbsp creamy peanut butter
1 tbsp soy sauce
1 tbsp mirin
1.5 tsp. rice vinegar
1 tsp. dark sesame oil
1 tsp. sriracha sauce
0.5 tsp light brown sauce
0.5 tsp freshly squeezed lemon juice
Half a clove of garlic, finely grated
10 - 12 fresh mint leaves, thinly sliced
8 basil leaves, thinly sliced
1 teaspoon toasted sesame seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, cucumbers, Peanut butter, soy sauce, Sriracha sauce, rice wine, lemon juice, mint, basil, sesame

Cooking the dish according to the recipe:

Using a vegetable peeler, slice the carrots into thin, wide strips; discard the last thick strip. Place the carrot strips in a large bowl, cover with ice water, and let sit for 10 minutes.
Meanwhile, place the cucumber and shallot in a colander, sprinkle with salt, and let sit for 10 minutes to drain. In a small bowl, combine the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice, and garlic.

Drain the carrots, pat the strips dry with paper towels, and transfer to a serving bowl. Press the cucumber and shallots in a colander with your hands to remove excess liquid; pat them dry with paper towels and add to the carrots. Add the mint and basil and toss. Drizzle the peanut dressing over the salad and sprinkle with sesame seeds.

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