Name: Asian Cucumber Noodle Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4
Ingredients: 3 large English cucumbers, spiralized; 2 medium carrots, julienned or spiralized; 1 red bell pepper, thinly sliced; 1/2 cup thinly sliced red onion; 3 tablespoons rice vinegar; 2 tablespoons low-sodium soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 tablespoon freshly grated ginger; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes (adjust to taste); 2 tablespoons toasted sesame seeds; 1/4 cup chopped fresh cilantro; 2 green onions, thinly sliced

Instructions

Prepare the vegetables

Spiralize the cucumbers using a spiralizer on the medium setting to create noodle-like strands. If you don't have a spiralizer, use a vegetable peeler to create long ribbons. Place the cucumber noodles in a colander, sprinkle with 1/2 teaspoon of salt, and let sit for 10 minutes to draw out excess moisture.
Drain the cucumbers

After 10 minutes, gently squeeze the cucumber noodles to remove excess water. Transfer to a large mixing bowl and add the julienned carrots, sliced red bell pepper, and red onion.
Make the dressing

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes until well combined and the honey is fully dissolved.
Combine and toss

Pour the dressing over the vegetables and toss gently to coat everything evenly. Make sure all the cucumber noodles are coated with the dressing for maximum flavor.
Add finishing touches

Sprinkle the salad with toasted sesame seeds, fresh cilantro, and sliced green onions. Toss lightly one more time to incorporate these ingredients.
Chill and serve

For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve cold as a refreshing side dish or light meal.

Asian Cucumber Noodle Salad

Ingredients

Instructions

Nutritional Information