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Cold spiralized sesame noodle salad with cucumber, carrot, zucchini, spinach, and almonds in a bowl, garnished with sesame seeds.
Alyssa

Cold Spiralized Sesame Noodle Salad

A refreshing salad featuring spiralized vegetables and a creamy sesame dressing, perfect for a light meal.
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch, Salad
Cuisine: Asian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 seedless English cucumber (Blade D, noodles trimmed)
  • 1 large carrot (peeled, Blade D, noodles trimmed)
  • 1 medium zucchini (Blade D, noodles trimmed)
  • 1/2 cup shelled frozen edamame (defrosted or peas)
  • 4-5 cups spinach (thinly sliced)
  • 1/2 cup roughly chopped roasted unsalted almonds
  • 1/4 cup rice vinegar for the dressing
  • 2 tablespoons tahini or creamy almond butter for the dressing
  • 2 tablespoons tamari or soy sauce for the dressing
  • 1 tablespoon sesame oil for the dressing
  • 1 teaspoon honey for the dressing
  • 1 tablespoon freshly grated ginger for the dressing
  • 1 clove garlic (pressed and minced) for the dressing
  • 1 tablespoon sesame seeds for the dressing
  • 1 teaspoon sriracha sauce or chili garlic sauce or red pepper flakes for the dressing

Method
 

  1. Pat the cucumber noodles dry to remove excess moisture. Combine in a large mixing bowl with the carrot and zucchini noodles. Stir in the edamame, spinach, and almonds.
  2. In a separate bowl, whisk together all the dressing ingredients until creamy, tasting and adjusting as necessary.
  3. Drizzle the dressing over the noodle salad and toss well to combine. Serve right away or refrigerate for 1-2 days for optimal freshness.

Notes

For best results, eat fresh but can be stored in the fridge for up to 2 days.