Cucumber Ribbon Salad with Thai Dressing
Cucumber Ribbon Salad with Peppers, Radishes, and Thai Dressing took a few tries to get it right, but we loved this final version with the crunch of peanuts! And this tasty salad is low-carb, low-glycemic, dairy-free, meatless, and South Beach Diet friendly. It can also be gluten-free if you choose the right ingredients for the dressing. Use Cucumber Recipes to find more recipes like this one.
I’m back home for a few days, and what an amazing weekend I had in California where I ate at a couple of my favorite restaurants, hung out with some of my favorite bloggers, and attended BlogHer14. At the conference I had a chance to re-connect with so many friends I’ve made from blogging and also hear from some incredibly inspiring women as well. I shared on Twitter how the biggest take-away for me from the BlogHer14 conference was that 10 years of women sharing our lives online has empowered all of us. (If you want to see more about why I’m such a BlogHer fan, watch this video.)
As I mentioned in my last post, this week I’m leaving on a cruise to Alaska (!), but I wanted to leave a few new recipes for people to try while I’m gone. I worked on this Cucumber Ribbon Salad with Thai Dressing for weeks to get the dressing just right, and I’m sharing it as my Meatless Monday pick for this week even though you’ll have to use Vegan fish sauce if you want it to be completely vegetarian.
This recipe could be adapted to use ingredients you have on hand, and we made it a few different ways, but in this final version we loved the colors from the Sweet Mini-Peppers and radishes. Peanuts are also definitely optional, (and the salad is Paleo without them) but they added a nice crunch.
If you want the cucumbers to make individual spiralized slices, cut a slit lengthwise down each cucumber. Of course this is another recipe using the Spiralizer, but a Mandoline Slicer would also make these ribbons of zucchini just fine. (You could also make the salad with zucchini noodles, using one of the Three Ways to Make Noodles from Zucchini and Other Vegetables that I shared a few weeks ago.
No matter what shape of noodles or slices you make, you’ll need to blot the cucumbers well with paper towels to absorb excess liquid or the salad will be watery. We cut the Sweet Mini-Peppers and radishes into slices for this version, but in our experiments we made some salads where they were cut into strips as well. We also added thinly sliced green onions, and chopped up some peanuts to sprinkle on the top.
I’ve been a fan of Three Crabs Fish Sauce for a long time, but this Red Boat Fish Sauce is stealing my heart, and it’s also Paleo and Whole 30 approved. So is this type of Chili Garlic Sauce for those who care about such things. Whisk together the sweetener of your choice), fresh lime juice, fish sauce (or Vegan fish sauce), Chili Garlic Sauce, and salt to make the dressing. Toss the salad ingredients together with the dressing, put in a bowl, add peanuts if desired, and enjoy! This is best when the dressing is tossed with the ingredients right before it’s eaten.
More Great Salads with Cucumbers
25 Favorite Healthy Cucumber Salads to Keep You Cool ~ Kalyn’s Kitchen
Sesame Cucumber Salad ~ Love and Lemons
Cucumber, Avocado, and Garbanzo Salad with Feta, Lemon, and Mint ~ Kalyn’s Kitchen
Cucumber Salad with Grapes and Poppy Seed Dressing ~ Oh Sweet Basil
Al’s Famous Hungarian Cucumber Salad ~ Kalyn’s Kitchen
Cucumber Ribbon Salad with Thai Dressing
This Cucumber Ribbon Salad with Peppers, Radishes, and Thai Dressing tastes so good with the crunch of peanuts!
- 2 large European cucumbers or 4 small cucumbers
- 1 bunch radishes (about 10 radishes)
- 6 mini-peppers, assorted colors (or one large red bell pepper will work)
- 1/4 cup thinly sliced green onions
- 1/3 cup coarsely chopped peanuts (optional)
- 1 T sweetener of your choice
- 2 T fresh-squeezed lime juice (see notes)
- 2 tsp. Fish Sauce (see notes for vegan option)
- 2 tsp. Chili Garlic Sauce
- 1/2 tsp. salt or Vege-Sal, more or less to taste
- Cut ends off the cucumbers, and peel off some strips if the peel seems thick. (I didn’t peel any off from the European cucumbers we used.) To get individual ribbon, cut a slit lengthwise, going about half-way through the cucumber.
- Then use a Spiralizer, Mandoline Slicer or other method to slice the cucumber into round ribbons.
- Put cucumbers between a double layer of paper towels and press down to press out the liquid and get it absorbed into the towel. (You might need to do that twice if the cucumbers are pretty wet.)
- Cut off ends of the mini-peppers and scoop out the seeds; then slice into thin slices.
- Slice the radishes.
- Thinly slice the green onions.
- Coarsely chop the peanuts (if using).
- Whisk together the or sweetener of your choice, fresh lime juice, fish sauce (or Vegan fish sauce), Chili Garlic Sauce, and a little salt to make the dressing.
- Put cucumbers, peppers, radishes, and green onions into a medium-sized bowl.
- Add the dressing, toss all ingredients together.
- Serve the salad, sprinkled with peanuts if desired.
- This salad is best when it’s tossed with the dressing right before serving. Enjoy!
I used the Spiralizer to make these zucchini ribbons. You could also use a Mandoline Slicer or make the salad with zucchini noodles, using one of the Three Ways to Make Noodles from Zucchini and Other Vegetables I shared.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cucumber Ribbon Salad with Peppers, Radishes, and Thai Dressing is loaded with low-glycemic ingredients, and when made with an approved sweetener, plus fish sauce and chili garlic sauce that doesn’t have sugar, I would eat it for any phase of the South Beach Diet. With approved sweeteners and ingredients, the salad is a good choice for other low-carb diets as well.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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