5 Minute Crunchy Asian Lime-Peanut Slaw

• Vegan
• Gluten free

• Produce

  • 2 Carrots
  • 1 pinch Chili flakes
  • 1/2 cup Cilantro, leaves
  • 1 1/2 cups English cucumber
  • 2 tsp Ginger
  • 1 Green bell pepper
  • 3 Limes
  • 1/4 cup Peanuts, roasted honey roasted
  • 1 Red bell pepper
  • 1 bunch Scallions

• Condiments

  • 3 tbsp Peanut butter

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 2 tbsp Rice wine vinegar

Found on dinnerthendessert.com

Description

Ingredients

• 1½ cups English cucumber
• 1 red bell pepper
• 1 green bell pepper
• 2 carrots
• ½ cup cilantro leaves
• 1 bunch scallions (thinly sliced on a bias)
• 3 limes
• 3 tablespoons peanut butter
• 2 teaspoons freshly grated ginger
• 2 tablespoons rice wine vinegar
• 1 tablespoon canola oil
• 1 pinch chili flakes
• ¼ cup roasted, honey roasted peanuts (roughly chopped, plus more to garnish)
• kosher salt and freshly ground black pepper

Directions

• In a large bowl bowl, whisk together the juice of 3 limes, peanut butter, grated ginger, rice wine vinegar, 1 tablespoon of sesame oil and canola oil.
• Season to taste with chili flakes, salt and pepper.
• Peel the carrots and cucumbers.
• Using a spiralizer make noodles out of the cucumber, carrots and bell peppers.
• The bell peppers wont come out as noodles per se but they will be sliced thinly and that works.
• Add the prepared cucumbers, red bell peppers, carrots, cilantro, scallions and peanuts to the large bowl with the dressing.
• Toss everything well.
• Garnish with peanuts (use honey roasted if you can, trust me!).