Here’s a spiralized light crunchy Thai flavored salad that you don’t need to have a spiraler for. I have a spiraler, but have to admit, I don’t like to spiralize carrots. It’s hard to do unless you have really, really thick carrots. So, when I saw that Earth Fare started carrying them in their frozen department I was excited and curious.

I have to admit, I wasn’t sure what their flavor or texture would be like, but I was SO happily surprised how much I like them! They really keep their crunchiness and you would never guess they were once frozen. They are frozen raw, so once thawed they are perfect for crispy salads like this.

I decided to thinly slice the cucumber with a vegetable peeler because most people have that utensil laying around their kitchen. It makes for a nice way to get noodles from your cucumber. After I peel the cucumber into long thin strips with the vegetable peeler, I take my knife and slice them to make them skinnier. It was a great way to get noodles without using a spiraler. An alternative would be to just finely dice your cucumber close in size to your edamame. What ever floats your boat!


  • ¼ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons olive or avocado oil
  • 1 tablespoon soy sauce
  • 1 inch fresh ginger, peeled and grated
  • 1 garlic clove, minced
  • 2 tablespoons warm water
  • 2 cups shredded red cabbage
  • 1 package Earth Fare frozen spiralized carrots, thawed and lightly chopped
  • 1/2 package frozen shelled edamame, thawed
  • 1 cucumber, thinly sliced lengthwise with vegetable peeler
  • ½ cup scallions, thinly sliced


  1. Combine ingredients from peanut butter to garlic in a food processor or high speed blender, I use my vitamix because it’s so easy to clean. Blend until completely smooth. Slowly pour in warm water one tablespoon at a time to desired dressing constancy. You may need to add more water depending on the thickness of your peanut butter. (Once you make your dressing, you can always thin it out later with the warm water, shaking vigorously in a tightly sealed glass jar. You can also add some chili flakes if you want some added heat to the dressing.)
  2. Using your vegetable peeler, slice your entire cucumber lengthwise until you have lots of super thin long cucumber slices. Lay them out on a paper towel and lightly salt them to draw out some of their moisture. Let them sit about 30 minutes, and then take another paper towel and blot the tops dry. Using a knife, slice them lengthwise down the middle to make them resemble flat noodles.
  3. Combine the rest of the salad ingredients in a large bowl and toss. Then add your cucumber and gently toss again. Serve dressing over salad. If you’re not serving right away, wait to dress the salad so it won’t get soggy. Both the salad and the dressing can be made up to 2 days in advance and kept separately in the refrigerator until ready to serve.
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About the Author

Claudia Laffin

Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!