I have so many cucumbers right now! And anyone who knows me knows that I love my classic cucumber in vinegar any time of the year, but when it is fresh out of your garden you need to highlight it more! Recently I have been on a mission to make the perfect peanut sauce because we love to make salad rolls and I think I finally have it figured out!! I made it and used it as a dressing for this salad.
This noodle salad is the perfect alternative to stir fry when it is super hot out, and you don’t want to turn any cooking devices on, and it is super versatile that you can add any veggies you want into it.
Ingredients:
Sauce
1/2 cup crunchie peanut butter (you can use smooth I used crunchie, so I didn’t have to add extra peanuts)
1/2 cup water
3 tablespoons soya sauce
2 tablespoons rice vinegar
2 tablespoons sriracha
1/2 a lime juiced
1-inch fresh ginger grated
2 cloves of garlic grated
1 teaspoon sesame oil
Optional: Peanuts and Cilantro
Salad:
1 package buckwheat soba noodles
1 Cucumber ( I made mine into noodles)
1 carrot
1 red pepper
edamame
Toppings: Sesame seeds, cilantro, lime, sriracha
Method:
In a bowl, combine all the ingredients for the peanut sauce and whisk together. Set aside. Prepare the soba noodles to the package instructions. Note: when it says to boil water, I always use a kettle, less heat in the summertime and faster! Slice, dice, matchstick or spiralize your ingredients for the salad. Toss in a bowl with a bit of the sauce, drizzle some extra sauce on top. Add your desired toppings and enjoy!
** If you want to add some protein you can! you can add some grilled chicken or spicy tofu!
