Cucumber Noodle Salad Recipe

Spiralized cucumbers stand in for rice noodles in this pretty and healthy salad recipe. Use your spiralizer's thick noodle attachment to keep the vegetables crisp and prevent the salad from getting too soggy.

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
1½ tsp. black or white sesame seeds

Optional: Serve with a little pickled ginger (if not Whole30)

Instructions

1. Make the dressing by combining coconut aminos (or tamari), sesame oil, vinegar, ginger, garlic, and garlic powder in a small bowl. Whisk to combine. Taste and add salt as needed. Set aside or store in the fridge for up to 5 days.
2. To make the salad, wash and dry cucumbers (peel, if desired) then cut into “noodles” using a spiral cutter. Alternatively, you can cut the cucumbers into ribbons using a vegetable peeler.
3. Add spiralized cucumbers to a large bowl with carrots and green onions.
4. When ready to serve, pour dressing over vegetables, toss to coat and sprinkle with sesame seeds.