Crisp, refreshing cucumber noodles. Creamy sweet coconut butter. Crunchy, umami sesame seeds. Fresh lime. This salad has all the right flavors. Brad and I call it”key lime pie” salad and you’ll understand why when you make it.
Refreshing with a sweet zing, this is a perfect salad when you want something fancy and light that doesn’t take much effort. Most of the time here is spent spiralizing the noodles. If you don’t have a spiralizer or don’t want to bother, feel free to thinly slice the cucumber and it won’t be any less delicious.
Coconut butter also goes by the name coconut manna, coconut creme or creamed coconut and it’s one of my favorite treats. It’s simply coconut meat that’s been blended up with all the oils still intact. Even Brad, who isn’t really a fan of coconut, likes it in this salad and a few other dishes.
Try to use a raw, organic coconut butter if you can. I use Edward & Son’s organic creamed coconut because it’s the least expensive option out here in Hong Kong but I can also vouch for Artisana raw coconut butter if you have the means. The most important thing is that the only ingredient is coconut. Some companies try to sneak in sugar or other additives.
Once the cucumbers are cut, just blend together the dressing ingredients and you’re all set. This salad really is that simple.
Feel free to mix up the mac nuts, sesame seeds, or scallions with your favorite salad toppings. I think pistachios, almonds, chia seeds or cilantro would all be great in this.
As always, weigh and measure your own ingredients for accurate macro counts. The carbs here represent net carbs or total carbohydrates (23.1g) minus fiber (10.7g).