VNiceFood

The Cold Spiralized Sesame Noodle Salad I Make All Summer

The Cold Spiralized Sesame Noodle Salad I Make All Summer
Prep
35 min
Total
35 min
Serves
4
Calories
250 kcal
Carbs
30.00 g

Ingredients

  • 1 seedless English cucumberseedless English cucumber (Blade D, noodles trimmed)
  • 1 largelarge carrot (peeled, Blade D, noodles trimmed)
  • 1 mediummedium zucchini (Blade D, noodles trimmed)
  • 1/2 cupshelled frozen edamame (defrosted)
  • 4-5 cupsspinach (thinly sliced)
  • 1/2 cuproughly chopped roasted unsalted almonds
  • 1/4 cuprice vinegar
  • 2 tablespoonstahini or creamy almond butter
  • 2 tablespoonstamari or soy sauce
  • 1 tablespoonsesame oil
  • 1 teaspoonhoney
  • 1 tablespoonfreshly grated ginger
  • 1 clovegarlic clove (pressed and minced)
  • 1 tablespoonsesame seeds
  • 1 teaspoonsriracha sauce (or chili garlic sauce or red pepper flakes)

Instructions

  1. 1

    Pat dry the cucumber noodles to rid of excess moisture. Place into a large mixing bowl along with the carrot and zucchini noodles. Add in the edamame, spinach and almonds.

  2. 2

    Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.

  3. 3

    Pour the dressing over the noodle salad and toss to combine thoroughly. Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.