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Long, beautiful tendrils of crisp veggies tossed in a sweet and tangy dressing and topped with crunchy peanuts is sure to steal the show. Make this Spiralized Thai Cucumber Salad to be a tasty and colourful lunch that will entice your eyes and tastebuds!

Spiralized Thai Cucumber Salad
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  • 1 Ontario Greenhouse cucumber
  • 1 carrots, peeled and cut into matchsticks
  • 2 watermelon radishes, cut into matchsticks
  • 2 green onions, thinly sliced
  • 1/4 cup (60 mL) fresh cilantro leaves
  • 4 tsp (20 mL) lime juice
  • 4 tsp (20 mL) soy sauce
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) rice wine vinegar
  • 1/2 tsp (2.5 mL) fish sauce
  • 1/2 tsp (2.5 mL) sesame oil
  • 1/2 tsp (2.5 mL) granulated sugar
  • 1/4 tsp (1 mL) grated fresh gingerroot
  • Pinch hot pepper flakes
  • 2 tbsp (30 mL) chopped peanuts


  1. Using spiralizer, turn cucumbers into large bowl; toss with carrots, radishes, onions and cilantro. In separate bowl, whisk together lime juice, soy sauce, canola oil, vinegar, fish sauce, sesame oil, sugar, ginger and hot pepper flakes; toss with vegetables until well coated. Sprinkle with peanuts before serving.


- Serve with grilled chicken or shrimp.
- Add edamame for a boost of protein.


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