Cucumber & Sesame Noodle Salad
A delicious fresh salad packed Cucumber Noodles, Snap Peas, Sesame Seeds and a Ginger & Sesame Dressing. Plus, it’s ready in just 15 minutes! This Raw Cucumber Noodle Salad is Vegan, Paleo, Gluten Free, and Specific Carbohydrate Diet Legal.
I am currently addicted to this Cucumber Noodle & Sesame Salad and my spiralizer has been working in overdrive to keep up with demand. This salad is perfect for summer, it’s light, refreshing and incredibly fast and easy to make.
There is just something about slurping up the cucumber noodles dripping in sauce that makes this salad so fun to eat.
Cucumber noodles and crunchy slices of snow peas are topped with spring onions and fresh mint and tossed in a delicious ginger and sesame dressing. It doesn’t get much simpler than this!
I used my spiralizer to make the cucumber noodles but if you don’t have one, you can also cut the cucumber into thin strips using a knife.
Here are a few other great salad recipes:
- Mexican Beef Taco Salad
- Salmon, Avocado & Radish Salad with Creamy Dill Dressing
- Citrus, Fennel, Avocado & Shrimp Salad
- Roasted Cauliflower, Date & Red Onion Salad
- Chimichurri Steak Salad
- Chopped Eggplant, Almond & Herb Salad
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Cucumber & Sesame Noodle Salad
Ingredients
- 1 cucumber
- 1 cup snow peas
- 1 spring onion approx 2tbsp chopped
- 1/3 cup mint
- 2 tbsp sesame oil
- 2 tbsp grated fresh ginger
- 1 tsp coconut aminos (or tamari/soy sauce)
- 1 tsp honey or maple syrup (omit for Whole30)
- 2 tbsp sesame seeds
Instructions
- To make the cucumber noodles you can use a spiralizer, or alternatively cut the cucumber into slices maximum 1/8th of an inch in thickness and then cut the strips into long thing noodles.
- Cut the snow peas into long thing strips, similar in size to the cucumber noodles. Finely chop the spring onions and mint.
- In a bowl whisk together the sesame oil, grated ginger, coconut aminos or tamari, honey and sesame seeds. Add in the mint and spring onions. Toss the cucumber and snow peas with the dressing and serve.
Notes
This looks so lovely and refreshing! Any thoughts on a sub for the mint? I’m thinking either basil or cilantro, since I have both of those on hand 🙂
Thanks Sara! I would personally go with cilantro to keep with the asian flavours.
Does the cucumber and sesame salad really have 3T sesame oil for one cucumber?
If it seems like too much I recommend starting with 1 1/2 tbsp sesame oil, and then adding more as needed.
So made this tonight, using an English cuke as that’s what I had in the fridge, and it ended up being quite liquid-y. Do you think it was the type of cucumber? I’ve never spiralized one before so I don’t know what the texture should be like.
thats too bad! I suspect it might have been the type of cucumber? Also I find using a julienne peeler is better then a spiralizer for cucumber.
Looks great, also liked your Mexican hash (with the eggs on top- love eggs cooked into thing like that) but the comments were shut
Thanks Drew! I couldnt agree more, eggs baked into anything are one of my favourite dishes (you should check out my Spicy Baked Eggs, those are delicious as well). Thanks for pointing out that the comments were shut, I’ll try to fix that.