Cucumber and Sprouts Noodle Salad

cucumber-sprouts--noodle-salad with Kitofin Spiral Spiralizer SlicerKitofin Spiral Slicer Spiralizer

This recipe is one of our favorite summer recipes.We oftentimes have these noodles on their own for a light summer lunch when it’s too hot outside and we are  in need of a hydrating, light meal. The noodles are also beautiful as a side dish to dinner.

Serves 2 (as a light meal)

Dressing

1 tbsp tamari
Juice and pulp of ½ lime
1 tbsp coconut nectar
½ tsp grated ginger
¼ tsp cold-pressed sesame oil
½ tsp chia seeds
1 pinch chili flakes

Noodles

2 large handfuls sunflower sprouts
4 small radishes, thinly sliced
2 small handfuls finely chopped mint
1 small spring onion, thinly sliced
2 Lebanese cucumbers- Make  thin spirals using our Kitofin Spiral Spiralizer Slicer.

Serving/Toppings

2 large handfuls baby spinach or seasonal greens of your choice
1 tbsp white and/or black sesame seeds
2 lime wedges

Steps:

  1. Place all dressing ingredients in a large bowl and whisk to combine.
  2. Add the sprouts, radish, mint, and onion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.
  3. Add cucumber noodles to the bowl and toss until thoroughly coated.
  4. Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles.
  5. Sprinkle on sesame seeds and serve with lime wedges.

Enjoy your meal

Leave a Reply

Your email address will not be published. Required fields are marked *