Description
A cool, crunchy, and refreshing Asian Cucumber Noodle Salad perfect for a light lunch.
Ingredients
- 2 large cucumbers, spiralized
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Spiralize the cucumbers and place them in a large bowl.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, garlic, and ginger.
- Pour the dressing over the cucumber noodles and toss to combine.
- Add chopped green onions and sesame seeds, and toss again.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 15 minutes before serving for a colder salad.
Notes
- For added protein, consider adding grilled chicken or tofu.
- This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg