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Author Notes: This the first salad my teenager was willing to try, and it is still his favorite. It is because of this dish that he became a salad eater. The dressing keeps for a week in the refrigerator--just add a few drops of water to thin for pouring. —nativeplantster
- 3 cucumbers
- 2 tomatoes
- 2 scallions
- 4 tablespoons smooth natural peanut butter
- 2 tablespoons agave syrup
- 1 teaspoon garlic, minced
- 1 teaspoon Thai curry or other hot sauce, optional
- 2 hard boiled eggs, optional
- 1 handful unroasted peanuts
- 2 tablespoons lime or lemon juice, fresh squeezed
- 1-3 tablespoons water
- 1/2 cup grated carrots, bean sprouts, other favorite raw vegetables
- 1 dash salt, if needed (taste first)
- Roast peanuts in a dry pan on top of the stove until slightly brown (about 2 minutes).
- Wash and drain the bean sprouts. Peel cucumbers (if necessary)and slice into thin half circles. Slice tomatoes and hard-boiled eggs (for vegan, eliminate the eggs). Grate the carrots. Arrange each item beautifully on the platter, and top with minced scallions and roasted peanuts.
- Create dressing by mixing peanut butter, minced garlic, agave syrup, and curry to form paste. Mix until smoothe.Then add lime juice. Slowly add water to form a salad dressing consistency. The amount of water will depend on the thickness of peanut butter used. Taste and adjust.If using salted peanut butter, no added salt is needed.
- Serve proudly- with dressing on the side. Any vegetable may be removed except the cucumbers that are the basis of the dish. Enjoy!
- This recipe was entered in the contest for Your Best Cucumber Recipe