This salad is lower carb, and for me it has the right combination of textures and flavours, because it tastes fresh and delicious. It has the creaminess of the coconutty and peanutty sauce mixed with the crunchiness of the cucumber and the sweet and sour flavours from the limes, maple syrup, Sriracha and coconut cream dressing. This is a vegan recipe at its penultimate best and is fab served with fish like my (Asian sea bass) but you can serve it with chicken or steak and if you aren’t low carbing it, serve with Thai sticky rice. Yum.
1 large cucumber
A sprig of fresh coriander finely chopped
A handful of chopped roasted peanuts
2 salad onions finely sliced
1/2 teaspoon sesame seeds (I use black sesame seeds)
3 tablespoons of smooth peanut butter
1/2 clove of garlic
1 tablespoon of coconut cream
1 lime juiced
2 tablespoons of water
1/2 teaspoon of Sriracha (chilli sauce)
1 tablespoon of soya sauce
1 tablespoon of maple syrup
Put all the dressing ingredients into a food processor or I use a stick blender and purée till smooth.
Using a julienne peeler, take the cucumber and make long strings of cucumber like spaghetti and put in a serving bowl or on a serving plate.
Spoon the dressing over the top and then sprinkle with the salad onions and the peanuts.
Top with the chopped coriander and the sesame seeds and serve straight away.
Lastly, I couldn’t live without my julienne peeler. They are as brilliant as a spiralizer but take up the space of a potato peeler and cost far less. I have a good quality Swiss one from Kuhn Rikon which I keep wrapped in a cloth in a drawer so I don’t damage the blades.