Asian Cucumber Noodle Salad with Ginger Almond Dressing (GF, Vegan

• Produce

  • 1 handful Cilantro
  • 1 tbsp Ginger
  • 1 Lime
  • 2 Long english cucumbers
  • 1 handful Mint
  • 1/4 cup Peanuts, roasted

• Condiments

  • 3 tbsp Almond butter
  • 2 tsp Chili garlic sauce
  • 1 Sriracha or chili garlic sauce
  • 3 tsp Tamari

• Pasta & Grains

  • 3 oz Spaghetti style rice noodles

• Baking & Spices

  • 2 tbsp Black sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 tsp Sesame oil

Found on avocadopesto.com

Description

Ingredients

• 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

Directions

• 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.