Welcome spring with Balinese cucumber salad

BY: JANET CRAIG

Looking for a new salad idea to welcome spring?

This is a gluten and oiĺ free vegan salad which is really refreshing. Make it using the new Spiralizer tool, which is available in several dollar stores.

 

Balinese Cucumber Salad

Ingredients

  • 4 oz of dry roasted peanuts unsalted or raw peanuts toasted
  • 4 oz (100 grams) rice vermicelli
  • 1 English cucumber, spiral cut
  • 1 bunch of green onions chopped
  • 2 tbsp fresh cilantro or parsley chopped
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp chilli paste or dry red chilli flakes – optional

Directions

  1. Cover noodles with boiling water let sit for 3 minutes (drained).
  2. If you need to toast nuts, place in dry stir-fry pan on low and shake for five minutes. Be careful – they tend to toast quickly.
  3. Spiralize the cucumber then add all ingredients topping with peanuts.

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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