Asian-Inspired Cucumber Noodle Salad
Ingredients
The salad
-
3
large
cucumbers
-
3
medium
carrots
-
3
stalks
green onions
The dressing
-
3
Tbsp.
coconut aminos
-
2
Tbsp.
toasted sesame oil
-
3
Tbsp.
rice wine vinegar
-
½
tsp.
ground ginger
-
½
tsp.
garlic powder
-
to taste
salt
-
1½
tsp.
black or white sesame seeds
Optional garnish
Instructions
- Make the dressing by whisking together coconut aminos, sesame oil, rice wine vinegar, ginger, garlic powder, and salt in a bowl.
- Prepare the cucumbers by washing and drying them, then cut into noodles or ribbons using a spiral cutter or vegetable peeler.
- In a large bowl, combine the spiralized cucumbers, shredded carrots, and sliced green onions.
- When ready to serve, pour the dressing over the vegetables, toss to coat, and sprinkle with sesame seeds.
- For best results, add the dressing shortly before serving to prevent the salad from becoming watery.
Nutrition Facts (estimated)
Servings
4
Calories
158
Total fat
7g
Total carbohydrates
22g
Total protein
3g
Sodium
330mg
Cholesterol
0mg
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