Thai Cucumber Salad (sugar-free, keto

• Gluten free

• Produce

  • 1 Cabbage, purple
  • 1 Carrots
  • 1/4 cup Cilantro
  • 16 oz English cucumber
  • 1 oz Peanuts
  • 2 Scallions
  • 1 Thai red chiles

• Condiments

  • 1 tbsp Red boat fish sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1/4 cup Sukrin melis - icing sugar

• Oils & Vinegars

  • 1 tsp Sesame oil, toasted
  • 1/4 cup White vinegar

• Liquids

  • 1 tbsp Water

Found on lowcarbmaven.com

Description

Directions

• Preparation: Peel the cucumber and spiralize into noodles or slice and cut into 1/2 rounds or quarters. Slice the scallion, chop the cilantro, and slice any of the additional toppings if using. Cover and refrigerate until needed.
• Dressing: Add all of the ingredients for the dressing to a small bowl and stir to dissolve the sweetener. Taste. It should be sweet, sour, and salty and balanced to your taste buds. Cover and refrigerate until needed.
• Mix: Assemble the salad just a few minutes before serving by tossing the ingredients with the dressing.

Nutrition