Cucumber Noodles with Cashew Kafir lime lemon grass dressing.
Kafir lime leaves combination with lemon grass has a suburb faint lemony taste, smell and the lemon grass just sizzles your taste buds. Mixing these main ingredients with rest is heavenly.
Prep time 40 mins Serves 4-5
4 cups spiralized cucumber noodles
2 tablespoons Kikkoman soy sauce, Braggs or Coconut Amino’s
2 cups mung bean sprouts
2 cups bok choy, sliced into little pieces
1/2 cup red pepper, cut into matchstick pieces
3/4 cup carrots, cut into matchstick pieces
1/2 cup sliced fresh fennel bulb
2 tablespoons minced cilantro
1 tablespoon minced jalapeño chili pepper
1/2 cup chopped roasted peanuts
1 teaspoon fresh ground pepper
How to prepare
Toss cucumber noodles with soy sauce allowing it marinade for few mins.
Drain the liquids in a colander over a bowl for use later.
Toss cucumber noodles with remaining ingredients in large bowl.
Pour dressing over the noodle mixture.
Top with peanuts and fresh ground pepper.
1/2 cup cashews, soaked until soft
3/4 cup juice from cucumber
3 tablespoons fresh lime juice
1 teaspoon lemon zest
4 Medjool date paste (dates soaked 15 mins and smashed )
1 teaspoon grated fresh ginger
1 teaspoon chili paste (sambal olek optional)
1 tablespoon lemon grass bulb (or essence oil)
1 tablespoon lime zest
1/3 cup small basil leaves, finely chopped
1/2 teaspoon black himalayan salt
1/2 teaspoon fresh ground pepper
Place soaked cashew nuts, and date paste in a high-speed blender and blend until smooth.
Add remaining ingredients and pulse until combined.
If like the sauce slightly crunchy do not over blend.