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Cold spiralized sesame noodle salad with cucumber, carrot, and zucchini, garnished with sesame seeds on a rustic wooden table.
Alyssa

Cold Spiralized Sesame Noodle Salad

A refreshing cold salad featuring spiralized vegetables and a creamy sesame dressing.
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch, Side
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 seedless English cucumber seedless English cucumber (Blade D, noodles trimmed)
  • 1 large large carrot (peeled, Blade D, noodles trimmed)
  • 1 medium medium zucchini (Blade D, noodles trimmed)
  • 1/2 cup shelled frozen edamame (defrosted)
  • 4-5 cups spinach (thinly sliced)
  • 1/2 cup roughly chopped roasted unsalted almonds
For the dressing:
  • 1/4 cup rice vinegar
  • 2 tablespoons tahini or creamy almond butter
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic clove (pressed and minced)
  • 1 tablespoon sesame seeds
  • 1 teaspoon sriracha sauce (or chili garlic sauce or red pepper flakes)

Method
 

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

Notes

Enjoy this fresh and healthy salad as a light meal or a tasty side dish.