Cucumber Pad Thai Salad

cucumber pad thai, cucumber pad thai salad, pad thai salad, raw pad thai, caroline culwell, life eclectic

cucumber pad thai, cucumber pad thai salad, pad thai salad, raw pad thai, caroline culwell, life eclectic

cucumber pad thai, cucumber pad thai salad, pad thai salad, raw pad thai, caroline culwell, life eclectic

cucumber pad thai, cucumber pad thai salad, pad thai salad, raw pad thai, caroline culwell, life eclectic

INGREDIENTS (DRESSING)
-juice of 1 lime
-1 large clove garlic (minced)
-1 Tbsp fish sauce
-3 Tbsp sesame oil
-3 Tbsp soy sauce
-1 Tbsp agave nectar
-1.5 tsp crushed red chile flakes

INGREDIENTS (SALAD)
-2 english cucumbers (spiralized and cut into equal lengths)
-1 bag shredded carrots
-2 scallion bunches (chopped)
-1/2 cup roasted peanuts (chopped)
-1 large handful fresh mint (chopped)

DIRECTIONS
In a large bowl combine spiralized cucumbers, shredded carrots, chopped scallions, and chopped roasted peanuts. If you do not have a spiralizer it’s okay! Just cut the cucumber into thin slices so that it can better absorb the pad thai dressing. In a measuring cup combine lime juice, minced garlic, fish sauce, sesame oil, soy sauce, agave nectar, and crushed red pepper flakes. Stir this dressing mixture with a spoon and poor evenly over your raw vegetables. With a serving spoon toss your pad thai until the vegetables are evenly coated. I recommend letting this mixture sit in the fridge for about 30 minutes to chill and absorbed the dressing but it can be served immediately if desired. Enjoy!