Prep time: 10-15 mins. | Cook time: 30 mins. | Serves: 4-5

Description goes here.


  • 4 large carrots
  • 1 cucumber or 3 chub cukes
  • 1 clove garlic, minced
  • 2 tbsp creamy peanut butter
  • 1 tbsp Tamari (or soy sauce)
  • 1 tbsp Rice Vinegar
  • 1 tsp sugar
  • 2 tsp toasted sesame oil
  • 1 tsp Sriracha
  • 1 tsp lemon juice
  • 2 tsp sesami seeds
  • Fresh Basil and Mint leaves, optional


  1. Spiralize the carrots into long, skinny noodles. If you do not have a spiralizer, shaving the carrots into long ribbons with a vegetable peeler works well too. Place in medium bowl.
  2. Cut cucumber in half lengthwise, and then lengthwise again, before dicing into small pieces. Add cucumber to the bowl with carrots.
  3. Mix together minced garlic, peanut butter, tamari, rice vinegar, sugar, sesame oil, sriracha, and lemon juice. Whisk well and pour over the cucumber and carrot mixture.
  4. Toss noodles and cucumbers, ensuring everything is well coated. Sprinkle with sesame seeds. Top with chopped fresh herbs if desired.