Cucumber Noodles with Thai Basil Dressing

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Cucumber Noodles with Thai Basil Dressing

SERVES 4

Cucumber Noodles

  • 4 cups spiralized cucumber noodles

  • 2 tablespoons coconut aminos

  • 2 cups mung bean sprouts

  • 2 cups bok choy, sliced into bite-sized pieces

  • 1/3 cup red pepper, cut into matchstick pieces

  • 3/4 cup carrots, cut into matchstick pieces

  • 1/2 cup sliced scallions

  • 2 tablespoons minced cilantro

  • 1 tablespoon minced jalapeño pepper (seeds and white membrane removed)

  • 1/2 cup chopped peanuts

  • fresh ground pepper

  1. Toss cucumber noodles with coconut aminos. Place in colander set over bowl and let drain while preparing the rest of the ingredients.

  2. Toss cucumber noodles with remaining ingredients in large bowl.

  3. Pour dressing over the noodle mixture.

  4. Top with cashews and fresh ground pepper.

Thai Basil Dressing

  • 1/2 cup cashews, soaked until soft

  • 3/4 cup water

  • 3 tablespoons fresh lime juice (you will be using the zest, also)

  • 2 tablespoons date paste (see green box above)

  • 1 teaspoon minced fresh garlic

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon garlic chili paste

  • 1 tablespoon lemon grass bulb, minced

  • 1 tablespoon lime zest

  • 1/3 cup Thai basil leaves, finely chopped

  • 1/4-1/2 teaspoon himalayan salt

  • 1/4-1/2 teaspoon fresh ground pepper

  1. Place cashews, water and date paste in high-speed blender and blend until smooth.

  2. Add remaining ingredients and pulse until combined. Do not over blend.

 

 




Robert Brown