Crispy Noodle Salad Recipe
Enjoy this refreshing cucumber salad featuring crisp noodle-cut cucumbers and vibrant julienned carrots for a delightful crunch.
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
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.