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Asian Cucumber “Noodle” Salad

Prep: 20 mins.Total: 20 minutes
Servings: Serves 4

Ingredients

  • 3 large cucumbers (about 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.

For best results: Add dressing to vegetables within a few hours of serving as the salad will get watery if made too far in advance. 

Notes

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Nutrition Information

  • Serving Size: ¼th of recipe
  • Calories: 158
  • Fat: 7g
  • Sodium: 330mg
  • Carbohydrate: 22g
  • (Fiber: 2g
  • Sugar: 10g)
  • Protein: 3g

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom