Name: Crispy Noodle Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 3 large cucumbers (about 2½ pounds), washed, dried and cut into “noodles” or ribbons; 3 medium carrots, shredded or julienned (about 6 ounces, may substitute pre-shredded carrots); 3 green onions, white and green parts, thinly sliced; 3 tbsp coconut aminos (may substitute tamari if not Whole30); 2 tbsp toasted sesame oil; 3 tbsp rice wine vinegar; ½ tsp ground ginger (such as Simply Organic); ½ tsp garlic powder (such as Simply Organic); Salt to taste; 1 ½ tsp. black or white sesame seeds

This Asian Cucumber Noodle Salad is a vibrant and refreshing dish that completely redefines what a salad can be. Forget leafy greens; we’re talking crisp cucumber noodles, crunchy carrots, and a zesty sesame-ginger dressing that will awaken your taste buds. It’s the perfect light lunch or a show-stopping side dish that’s incredibly easy to prepare. This cucumber salad offers a delightful textural contrast and a bright, clean flavor profile. It’s naturally gluten-free and Whole30-friendly (with coconut aminos), making it a versatile option for various dietary needs. Prepare to be amazed by how satisfying a simple vegetable salad can be.

⏱ Time: 15 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Crispy Noodle Salad Recipe

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Prep Time 15

Total Time 15

Servings: 6

Course: Salad

Calories: 250

Ingredients Method Notes

Ingredients

3 large cucumbers (about 2½ pounds), washed, dried and cut into “noodles” or ribbons
3 medium carrots, shredded or julienned (about 6 ounces, may substitute pre-shredded carrots)
3 green onions, white and green parts, thinly sliced
3 tbsp coconut aminos (may substitute tamari if not Whole30)
2 tbsp toasted sesame oil
3 tbsp rice wine vinegar
½ tsp ground ginger (such as Simply Organic)
½ tsp garlic powder (such as Simply Organic)
Salt to taste
1 ½ tsp. black or white sesame seeds

Method

Make the dressing: combine coconut aminos (or tamari), toasted sesame oil, rice wine vinegar, ground ginger, and garlic powder in a small bowl. Whisk well. Taste and add salt as needed. Set aside or store in the fridge for up to 5 days.
Prepare the cucumber noodles: wash and dry the cucumbers. Using a spiralizer or vegetable peeler, cut them into noodle-like strands or ribbons.
Assemble the salad: add the spiralized cucumbers, shredded carrots, and sliced green onions to a large bowl.
Serve: when ready to eat, pour the dressing over the vegetables. Toss gently to coat everything evenly, then sprinkle with sesame seeds.

Notes

– For extra crispness, lightly salt the cucumber noodles and let them sit for 10 minutes before draining excess liquid.
– The dressing can be made ahead and stored in the fridge for up to 5 days. Whisk again before serving.
– Feel free to add other crunchy vegetables like bell peppers or snap peas for more texture and color.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra crispness, lightly salt the cucumber noodles and let them sit for 10 minutes before draining excess liquid.
The dressing can be made ahead and stored in the fridge for up to 5 days. Whisk again before serving.
Feel free to add other crunchy vegetables like bell peppers or snap peas for more texture and color.

Enjoy this light, flavorful, and incredibly refreshing cucumber noodle salad. It’s a perfect dish to brighten up any meal!

Try this next: Rainbow Thai Basil Noodle Salad