Asian Cucumber Noodle Salad

• Vegan
• Gluten free

• Produce

  • 1 (english cucumber, large seedless
  • 2 Carrots, large
  • 5 tbsp Coriander
  • 1 cup Edamame, cooked
  • 1/4 tsp Ginger
  • 2 tbsp Green onion
  • 1 Red bell pepper
  • 1 cup Red cabbage
  • 1 Yellow bell pepper

• Condiments

  • 1 tbsp Lime juice, fresh
  • 1/4 cup Soy sauce or tamari sauce, lite

• Baking & Spices

  • 1/8 tsp Red pepper flakes
  • 1 Salt and black pepper
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil

• Liquids

  • 1 tbsp Water

Found on twopeasandtheirpod.com

Description

Ingredients

• 1/4 cup lite soy sauce or tamari sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon water
• 2 tablespoons chopped green onion
• 1 tablespoon chopped cilantro
• 1 tablespoon sesame seeds
• 1/4 teaspoon grated ginger
• 1/8 teaspoon red pepper flakes
• Salt and black pepper, to taste
• 1 large seedless (English) cucumber, spiralized (I used Blade C)
• 1 cup cooked edamame
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 large carrots, julienned
• 1 cup thinly sliced red cabbage
• 1/4 cup chopped cilantro

Directions

• First, make the dressing. In a small bowl, whisk together the soy sauce or tamari, sesame oil, rice wine vinegar, lime juice, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Set aside. In a large bowl, combine cucumber noodles, edamame, peppers, carrots, cabbage, and cilantro. Toss to combine. When ready to serve, drizzle dressing over salad and serve immediately. Note-don’t dress the salad until you are ready to eat or the cucumber noodles will turn slightly brown.