Thai Cucumber Noodle Salad |


Serves 4

  • 2 medium cucumbers, spiral sliced

  • 2 large red cabbage leaves, shredded

  • 2 green onions, chopped

  • ½ cup (75 g) red bell pepper, julienned

  • 2 tbsp (20 g) toasted sesame seeds

  • ½ cup (120 ml) Thai Peanut Sauce

  • ¼ cup (5 g) fresh cilantro, optional, for garnish


In a large mixing bowl, combine the cucumbers, cabbage, green onions, bell pepper and sesame seeds. Toss with the sauce before serving. 

For more recipes from Primal Low Carb Kitchen: Comfort Food Recipes For The Carb Conscious Cook by Kyndra Holley (Page Street Publishing, £13.20) click here.

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