Asian Cucumber Noodle Salad
Asian Cucumber Noodle Salad is a fresh and light salad perfect for lunch or to pair with your favorite dinner. This healthy recipe features spiralized cucumber noodles in a sweet, spicy, and tangy dressing.
Ingredients
- 2 large cucumbers, spiralized
- ½ cup shredded carrots
- ½ cup shredded purple cabbage
- 2 green onions thinly sliced
- ¼ cup chopped cilantro
- 1 tablespoon sesame seeds
- ¼ cup crushed peanuts or cashews
Dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- ½ teaspoon red pepper flakes optional
Instructions
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, garlic, red pepper flakes, and lime juice.
- In a large bowl, combine the cucumber noodles, shredded carrots, shredded purple cabbage, green onions, and cilantro.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle with toasted sesame seeds and crushed peanuts or cashews.
- Serve immediately for a crisp, refreshing salad.
Nutrition
Notes
- Keep It Crisp: Prepare and combine the vegetables just before serving to maintain their crunch and vibrant colors.
- Dressing Balance: Whisk the dressing well to ensure the tangy, sweet, and spicy flavors are evenly blended.
- Spiralizing Tip: For perfectly formed cucumber noodles, use a spiralizer or julienne peeler, and pat them dry with paper towels to avoid excess water in your salad.
- Customization: Feel free to experiment by swapping out vegetables (like using red cabbage instead of purple cabbage) or nuts (such as almonds instead of peanuts) to suit your taste.
- Immediate Serving: Since the cucumbers can release water over time, it's best to toss the salad with the dressing right before serving to keep it crisp and refreshing.
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