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This Spicy Peanut Cucumber Noodle Salad is a delicious low carb and gluten-free replacement for a cold noodle side dish or traditional pasta salad. It is super refreshing, with just enough spice, and is a great side or stand-alone dish.
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I have had this Spicy Peanut Cucumber Noodle Salad recipe in my back pocket for quite some time and have meant to get it posted but, well you know how it goes right?
The idea kinda pickled in my brain for a while.
I knew I loved the peanut sauce from our local Thai place, and I loved cold sesame noodle salad before I went low carb. So I was searching the interwebs for noodle ideas along those paths and then I realized "Hey, you love zoodles so why not use coodles (get it, cucumber noodles? Ya, ummm nevermind). I bounced the idea of the hubby and he gave me the thumbs up so away I went.
I was just going to use an old sesame peanut noodle recipe of mine and sub in the cucumber noodles but decided I wanted to recreate the peanut sauce from the local joint, and VIOLA this salad was born!
Even though we noshed on this salad all through summer, it is still a great side for your fall recipes too. I mean, if ya don't have to cook how can you go wrong?
I go to this recipe to replace my typical cauliflower rice when it comes to anything Asian I make. I never get tired of cauliflower rice but the Mr.? Well, he will give me the heavy sigh and I know what that means so this is a great way to keep from hearing that from him.
This year the cucumbers in my garden decided to go on strike so I had to buy them, but next year we are building a good-sized raised bed garden instead of my container garden on the back porch, so I have my fingers crossed I will get a good amount of cucumbers out of it!
These are the ingredients necessary to make Spicy Peanut Cucumber Noodle Salad.
- Pink sea salt
- Natural peanut butter (homemade or store-bought)
- Tamari (or coconut aminos for soy-free)
- Rice vinegar
- Bestie brown sugar substitute
- Sambal olek
- Fresh lime juice
- Ginger paste
- Warm water
- Chopped peanuts as garnish (optional)
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
This is a basic breakdown of the steps involved in making Spicy Peanut Cucumber Noodle Salad. You will find the full directions in the recipe card at the bottom of the post.
Cut the ends of each cucumber off and then cut each cucumber in half.
Spiralize each half of the cucumber. Cutting the spiralized noodles if needed to keep them at a manageable length.
Combine the remaining ingredients, except the warm water, in a small bowl and whisk to combine well.
Pour the desired amount of sauce over the cucumber noodles and toss. Store any remaining sauce in an airtight container in the refrigerator.
Hint: I start with half of the sauce at first, then add more if needed.
- Noodle - instead of cucumber noodles you can use zucchini noodles
- Peanut Butter - feel free to use whatever nut or seed butter you prefer
This is the equipment you will need to make this Spicy Peanut Cucumber Noodle Salad; measuring cups and spoons, a small mixing bowl, a spiralizer, a small whisk, a colander, a salad bowl, and tongs.
Store this Spicy Peanut Cucumber Noodle Salad in an airtight container in the refrigerator for 4 to 5 days.
I have not tried to freeze this cucumber noodle salad.
Make sure you wring out as much liquid as possible. The noodles will continue to release liquid as they sit and it can cause the salad to become watery.
If this happens you can drain some of the liquid and add more of the spicy peanut sauce.
FAQ about Spicy Peanut Cucumber Noodle Salad
I have not personally used anything but peanut butter in this specific recipe. I would think another nut butter or seed butter would work well though.
This can happen. Cucumbers will continue to release their liquid the longer they sit. I recommend keeping the dressing as thick as possible for that reason.
It will last 4 to 5 days in the fridge however, the liquid from the cucumbers will cause the dressing to thin and get watery. If this happens, and you have leftover spicy peanut sauce, drain the liquid and add more sauce.
More Keto & Low Carb Recipes Using Cucumber
- Garlic and Ginger Pickled Cucumbers
- Greek Salsa
- Mediterranean Cauliflower Salad
- Asian Marinated Cucumber Salad
- Creamy Avocado Cucumber Gazpacho
- Salmon Stuffed Cucumbers
Spicy Peanut Cucumber Noodle Salad
- 2 English cucumbers (about 2 pounds)
- pink salt
- 1/2 cup sugar-free peanut butter (or store-bought)
- 2 tbsp Low sodium Tamari (or coconut aminos for soy-free/gluten-free)
- 1 tbsp rice wine vinegar
- 2 tbsp Besti Monk Fruit and Allulose Brown Sweetener
- 2 to 3 tbsp sambal oelek to taste
- 1 tbsp fresh lime juice
- 3 cloves garlic pressed or grated
- 1 tbsp ginger paste
- Warm water to achieve the thickness you desire (remember the noodles will release water)
- Chopped peanuts as garnish (optional)
- Cut the ends of each cucumber off and then cut each cucumber in half.
- Spiralize each half of the cucumber. Cutting the spiralized noodles if needed to keep them at a manageable length.
- Place the noodles in a colander and sprinkle with salt. Allow the noodles to sit over the sink for at least 30 minutes to allow some of the liquid to drain.
- Wrap the noodles in a clean dish towel and ring them out to get as much liquid out of them as possible.
- Place the cucumber noodles in a large bowl.
- Combine the remaining ingredients, except the warm water, in a small bowl and whisk to combine well.
- Add the warm water 1 tablespoon at a time until the desired consistency is reached, remembering the noodles will release more liquid. Store any remaining sauce in an airtight container in the refrigerator.
- Pour the desired amount of sauce over the cucumber noodles and toss.
- Top with chopped peanuts if using.
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