Cucumber-Carrot Salad

This is a recipe inspired by a friend of mine. He posted the recipe on Facebook, which sounded delicious, but I promptly ignored it and came up with my own version. His original recipe called for peanuts fried in Worcestershire or soy sauce. I forgot to buy whole peanuts at the store, and I always have peanut butter around, so I made the dressing into a kind of peanut-sauce hybrid. Maybe I could have used a little more peanut butter — the moisture of the veggies will thin the dressing out a lot, so use your judgement.
This was a wonderful lazy meal for a Sunday night, complete with cold noodles and boiled eggs. The eggs and noodles could even be made the night before (in the middle of the night while the house is cooler… maybe), and assembled cold for dinner the next day. You’ll probably want to put a teaspoon or two of oil in with the noodles to keep them from sticking together.

Cucumber-Carrot Salad
1 cucumber, seeded and cut into half-moons on the bias
2 carrots, peeled and julienned
2 scallions, white and light green parts sliced
Dressing:
1.5″ ginger, grated
1 clove garlic, grated
juice of 1 lime
2 Tbsp. apple cider vinegar
3 Tbsp. tamari
1/2 tsp. honey
1/4 tsp. chili sauce
1-2 Tbsp. peanut butter
2 Tbsp. peanut oil
Mix together the dressing ingredients and pour over the veggies. Toss to combine, and refrigerate for an hour or so to let the flavors meld. I served this with cold whole-wheat noodles, and boiled eggs, for 2 meal-sized servings.
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