The shredded chicken for the salad is so simple - check out my easy method!
I used my Paderno spiralizer to make noodles out of the cucumber (the medium spiral size matched the noodle size perfectly), but you could also julienne it, or slice it up. I just like playing with my new favorite kitchen toy, it truly makes my vegetables so much more delicious and interesting!
Asian Cucumber Noodle Salad
For the Peanut Sauce:
- 1/2 tbsp raw honey (or regular honey)
- 2 tbsp creamy peanut butter
- 1 tsp ginger juice (or grated fresh ginger)
- few drops sriracha
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- Juice if 1 lime
Warm the peanut butter and honey at a low setting in your microwave for about a minute to soften them up. Add the remaining ingredients and whisk together. Set aside.
For the Noodle Salad:
- 3 oz soba noodles, cooked and chilled - I used King Soba Buckwheat Sweet Potato Noodles (could also use spaghetti noodles) (3 yellow containers)
- 1 large English cucumber, spiralized (or julienned, or sliced) (3 green containers)
- 1 red bell pepper, thinly sliced (1 green container)
- 2 cups of shredded chicken breast (3 red containers)
- Sesame Seeds
- Peanut Sauce, above
Toss ingredients together well, then top with peanut sauce and toss until distributed evenly. Serve immediately or store for later - it's even better after it sits overnight! The above makes 3 servings with the following recommended container counts for each - 1 yellow, 1 red, 1 green, 1 orange, 1 teaspoon.
The cucumber noodles give it an amazing crunch, and the flavors are so fresh. I love the buckwheat sweet potato noodles because they keep a nice texture when cold, and they only take 6 minutes to cook! Vitacost is a great resource for cool new foods like that, I have discovered a lot there - both the ginger juice and raw honey in the sauce are Vitacost finds of mine as well. They have great prices and sales, which are made even better with cash back at Ebates!