Asian Cucumber Noodle Salad
Ingredients
- 3 English cucumbers large, spiralized into noodles
- 1 tsp kosher salt for salting cucumbers
- 1 cup shredded carrots about 2 medium carrots
- 4 scallions (thinly sliced)
- 1/4 cup fresh cilantro leaves loosely packed, optional
- 2 tbsp toasted sesame seeds
- 1 tsp red chili flakes optional, for heat
- 3 tbsp toasted sesame oil
- 2 tbsp tamari or low-sodium soy sauce use tamari for gluten-free
- 2 tbsp rice vinegar unseasoned
- 1 tbsp honey or pure maple syrup adjust to taste
- 1 tbsp fresh ginger finely grated from a 1-inch knob
- 2 cloves garlic finely minced or pressed
- 1 tsp chili garlic sauce or sriracha optional, for heat
- 1 tbsp fresh lime juice about half a lime
Instructions
- Wash the English cucumbers and trim off both ends. Using a spiralizer fitted with a fine noodle blade (or a julienne peeler), spiralize all three cucumbers into long noodles.
- Place the cucumber noodles in a colander set over a bowl. Sprinkle with 1 teaspoon of kosher salt, toss to coat evenly, and let sit for 10-15 minutes to draw out excess moisture.
- After resting, gently squeeze the cucumber noodles with your hands or press with paper towels to remove as much liquid as possible. Transfer to a large serving bowl.
- In a small bowl or jar, combine the toasted sesame oil, tamari, rice vinegar, honey (or maple syrup), freshly grated ginger, minced garlic, chili garlic sauce (if using), and lime juice.
- Whisk vigorously until fully combined and emulsified. Taste and adjust — add more honey for sweetness, more tamari for saltiness, or more lime juice for brightness.
- Add the shredded carrots and sliced scallions to the bowl with the cucumber noodles.
- Pour the sesame-ginger dressing over the salad and toss gently but thoroughly to coat every noodle and vegetable in the dressing.
- Top with toasted sesame seeds, fresh cilantro leaves, and red chili flakes if desired. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving.
Notes
Salting tip: Don't skip salting and draining the cucumber noodles — this is essential for preventing a watery salad. Make-ahead: Store dressing and cucumber noodles separately in the fridge for up to 2 days; combine just before serving. Add protein: Top with grilled shrimp, shredded rotisserie chicken, pan-seared salmon, crispy tofu, or edamame to make this a complete meal. Storage: Dressed salad is best eaten within a few hours. Undressed components keep for up to 2 days in the refrigerator.