Vegan + GF Asian noodle salad mad with cucumbers, rice noodles, mint + cilantro and topped with a creamy almond ginger dressing. Ready in 30 mins.
Course:
Salad
Cuisine:
Asian, Healthy, Vegan
Servings: 4
Calories: 341 kcal
Author: Vicky
-
2
long English cucumbers
peeled
-
3-4
ounces
spaghetti style rice noodles
-
handful mint
chopped
-
handful cilantro
chopped
For the Dressing:
-
3
tablespoons
almond butter
-
1
tablespoon
minced ginger
-
1
lime
zested and juiced
-
2
tablespoons
extra virgin olive oil
-
2
teaspoons
sesame oil
-
3-4
teaspoons
tamari
-
2
teaspoon
chili garlic sauce
For Garnish:
-
2-4
tablespoons
black sesame seeds
-
1/4
cup
roasted crushed peanuts
-
additional Sriracha or chili garlic sauce
-
Using the thinnest blade on a spiralizer, spiralize the cucumbers into thin noodles.
-
Cook rice noodles according to package directions.
-
Mix rice noodles with cucumber noodles, cilantro and mint in a large bowl.
-
In a small bowl combine the dressing ingredients and mix until smooth.
-
Serve salad topped with dressing and with black sesame seeds and peanuts as a garnish.
-
To add more spice serve with Sriracha or chili garlic sauce.
If the dressing is too thick, dilute it with a bit of hot water until desired consistency is reached.
Nutrition Facts
Asian Cucumber Noodle Salad with Ginger Almond Dressing {GF, Vegan}
Amount Per Serving
Calories 341
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Sodium 420mg18%
Potassium 423mg12%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
Vitamin A 155IU3%
Vitamin C 9.1mg11%
Calcium 124mg12%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.