Confetti Cucumber Salad


This salad is refreshingly delicious. Spiralized cucumbers are tossed with peppers, mango, and green onions for a colorful salad. It is then drizzled with a yummy dressing. It is perfect for a light lunch and goes with anything grilled. Give it a try and you will love it!


Confetti Cucumber Salad:


Salad:

3 English cucumbers, washed and ends cut off and spiralized

1/2 red bell pepper, diced

1 mango, diced small

1/4 cup sliced scallions

1/4 roasted peanuts, coarsely chopped

1 tablespoon chopped cilantro


Dressing:

3 tablespoons smooth peanut butter

1 tablespoon +1 teaspoon rice wine vinegar

1 teaspoon + 1/4 teaspoon lite soy sauce

1 teaspoon + 1/4 teaspoon sesame oil

1/4 teaspoon + 1/8 teaspoon ginger powder

2 1/2 tablespoons hot water


I used my 4 - Blade Paderno Spiralizer for this recipe. It's awesome.


Time-Saving Tip: The dressing can be made earlier in the day and left on the counter.


Let's see what we need.


Let's cook.


Combine all of the dressing ingredients together in a small jar. Shake and set aside. If you don't have a small jar just whisk the ingredients together in a small bowl.


I like to cut the cucumbers in half before spiralizing otherwise the "noodles" are way too long. It also helps to cut off the ends of the cucumbers because it makes spiralizing a bit easier. No need to peel the cucumbers. After spiralizing transfer the cucumbers to a bowl.


Toss together the chopped peppers, mango, scallions, cilantro, and cucumbers.


Once the salad is tossed sprinkled with the chopped roasted peanuts and with cilantro leaves.



Drizzle with the dressing ...


It's ready! Just give it a toss and it's ready to go. It's crisp and delicious. It is great on its own and add some grilled shrimp, salmon, or chicken and it becomes a main dish.


Enjoy!

2018 Cranberry Walk