Cucumber Noodle Salad

This refreshing Cucumber Noodle Salad features spiralized cucumbers tossed in a vibrant sesame-soy dressing, making it a light and invigorating vegan dish. Perfect for a quick meal, it combines crunchy textures with a burst of umami flavors.

Ingredients

• Cucumber - 2 medium
• Carrot - 1 medium, julienned
• Red bell pepper - 1 small, thinly sliced
• Green onions - 2, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon

Steps

1. Spiralize the cucumbers using a spiralizer or julienne peeler to create cucumber noodles. If you don't have a spiralizer, you can simply slice the cucumbers into thin strips.
2. In a large bowl, combine the spiralized cucumbers, julienned carrot, sliced red bell pepper, chopped green onions, and cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger to make the dressing.
4. Pour the dressing over the vegetable mixture and toss gently until everything is well coated.
5. Sprinkle sesame seeds on top and serve immediately, or let it chill in the refrigerator for 10 minutes for enhanced flavors.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and high in fiber, promoting digestive health.

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