Cucumber Noodle Salad with Tahini Cilantro Stem Dressing
After a quick sprinkle with sea salt, cucumber noodles release their extra water and make for a great refreshing and crunchy noodle option, perfect for hot summer evenings.
Course
Salad
Prep Time15minutes
Total Time15minutes
Servings4people
Ingredients
Cucumber Noodles
4whole cucumbers
1/4teaspoonsea salt
Tahini Cilantro Stem Dressing
1/4cuptahiniground sesame seeds
1/4cuppacked mint leaves
1/4cupcilantro stemssave leaves to garnish
2tablespoonsrice wine vinegar
1tablespoonwater
1/4cupleftover cucumber innardsif any
2clovesgarlic
1/3inchknob of fresh ginger
2whole scallions
Garnishes
scallionsbell peppers, cilantro leaves, mint leaves, black sesame seeds, sesame oil, jalapeños or other peppers.
Instructions
To make the cucumber noodles:
Using either a spiralizer or a serrated vegetable peeler, begin making noodles with the cucumbers. Once you hit the seeds, you can stop as it will be difficult to make noodles from the core of the cucumber.
Place the cucumber noodles in a strainer over a bowl and quickly mix with the sea salt.
Allow the cucumbers to drain and the salt to pull the excess liquid out of them while making the dressing.
To make the dressing:
Blend all ingredients together until a smooth dressing is achieved while the cucumber noodles drain.
Putting it all together:
To make the salad, first gently squeeze any remaining liquid off of the cucumber noodles.
Place the noodles in a serving bowl, then dress with the dressing.
Garnish with additional scallions, bell peppers, black sesame seeds, mint leaves, cilantro leaves and jalapeños, as desired.