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How to make vegetarian spicy Thai cucumber salad

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Thai cuisine offers one of the best balances of sweet, salty, sour and spicy. The classic noodle dish, pad Thai, is only one example. The vegetarian cucumber salad recipe below is just as delicious. An added bonus is that it couldn't be easier to make.
Using a spiralizer to make this recipe adds a noodle-like texture to the dish. It then becomes a gluten-free alternative to pad Thai or another noodle recipe. If you don't have a spiralizer, you could easily slice the cucumber thinly on a mandolin instead. The dish will be just as delicious.
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Cooktop Cove 
Vegetarian Spicy Thai Cucumber Salad
4
10 minutes
5 minutes
15 minutes
2 cucumbers, seeded and spiralized
2 carrots, spiralized
2 scallions, thinly sliced
2 shallots, minced
1/2 cup rice vinegar
1/2 cup sugar
1/4 cup cold water
1 teaspoon salt
1 teaspoon sesame oil
1 Thai chili pepper, deseeded and minced
1/4 cup roasted peanuts, chopped
1/4 cup bean sprouts
1/4 cup cilantro, chopped
4 lime wedges
Place the spiralized cucumbers and carrots, the scallions and shallots in a large bowl.
In a small pot, heat the rice vinegar and sugar together. Stir until the sugar is melted. Remove from the heat and place in a bowl.
Add the cold water, salt, sesame oil and chili pepper. Stir well to combine and pour over the vegetables. Toss well to combine.
Refrigerate the salad or serve immediately.
Arrange the salad in a serving platter and garnish with the peanuts, bean sprouts, cilantro and lime wedges.
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