This is one of my favorite low-Carb meals. If you use 3 English cucumbers it is enough for 2 people to have a full meal, or you can use it as a side salad to go with your meal.
3 English Cucumbers
2/3 Cup Creamy Peanut Butter
2 Tablespoons Rice Vinegar
2 1/2 Tablespoons Soy Sauce
2 teaspoons Sesame Oil
2 teaspoons Agave Nectar
1 teaspoon Fresh Lime Juice
1 Clove Garlic (or 1 Tablespoon Minced Garlic)
1 teaspoon finely grated Ginger (or Ginger Powder)
Dash of Red Pepper Flakes, to taste
1/3 Cup Warm Water
*Chopped peanuts, to taste
Directions for Cucumber Noodles:
Use a KitchenAid Spiralizer to make cucumber noodles. Cut the cucumbers in 4 - 5 inch sections.
Put Cucumber noodles in a colander over another bowl. This will allow the cucumber to drain as they are very wet. Put the noodles in the fridge for 30 minutes or so to drain excess liquid.
While cucumbers are in the fridge make the peanut sauce.
Directions for sauce:
In a large bowl or blender, combine all ingredients. Add water and whisk (if using a bowl). Blend until smooth. Add sauce to cucumber noodles in a bowl and stir until cucumbers are coated. Add chopped peanuts for extra crunch.