3 from 2 votes
asian noodle salad
Asian Cucumber Noodle Salad with Ginger Almond Dressing {GF, Vegan}
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
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
  1. Using the thinnest blade on a spiralizer, spiralize the cucumbers into thin noodles.
  2. Cook rice noodles according to package directions.
  3. Mix rice noodles with cucumber noodles, cilantro and mint in a large bowl.
  4. In a small bowl combine the dressing ingredients and mix until smooth.
  5. Serve salad topped with dressing and with black sesame seeds and peanuts as a garnish.
  6. To add more spice serve with Sriracha or chili garlic sauce.
Recipe Notes

If the dressing is too thick, dilute it with a bit of hot water until desired consistency is reached.