Description
A refreshing and easy Asian-inspired cucumber noodle salad featuring spiralized cucumber tossed in a zesty ginger-soy dressing with fresh herbs and optional chili for heat.
Ingredients
- 1 large English cucumber
- 1 tablespoon freshly grated ginger
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Juice of 1 lime
- 1 bunch fresh cilantro, leaves removed
- 1 fresh red chili, deseeded and finely chopped (optional, for heat)
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- First, prepare your dressing: In a small bowl, whisk together the grated ginger, chopped green onion, soy sauce, sesame oil, and fresh lime juice until well combined.
- Next, create the cucumber noodles. You can achieve this using a mandoline, a julienne peeler, or a spiralizer. For a noodle-like texture, a handheld spiralizer is recommended. If using a mandoline, adjust the julienne blade to your desired thinness. If using a julienne peeler, run it lengthwise down the cucumber, rotating as you reach the core.
- Transfer the prepared cucumber noodles to a large mixing bowl.
- Pour the Asian-inspired dressing over the cucumber noodles and gently toss to ensure an even coating.
- Add the fresh cilantro leaves and the finely chopped red chili (if using), then toss again gently to incorporate.
- Serve the salad immediately, garnished with toasted sesame seeds.
Notes
- This salad is best served fresh and should not sit for too long to avoid sogginess.
- Adjust the chili level to your preferred spice tolerance.
- For gluten-free, use tamari instead of soy sauce.