Tossed in an Asian-inspired dressing, a refreshing cucumber noodle salad with its ribbony strands are great for twisting around your fork (or chopsticks) like noodles. Seriously delicious!
1tablespoonfreshly grated of fresh ginger
2green onions,finely chopped
Juice of 1 lime
1organic English cucumber
1bunch fresh cilantro,leaves removed
1fresh red chili,seeds removed
1tablespoontoasted sesame seeds,as garnish
In a small bowl whisk together the ginger, green onion, soya sauce, sesame oil and lime juice.
To make the cucumber noodles, you can use a mandoline, a julienne peeler or a spiralizer. I prefer to use a handheld spiralizer create long noodles from the cucumbers. It works almost like a pencil sharpener.
If using a mandoline, adjust the julienne blade to the desired setting and carefully run a cucumber down the blade, slicing the cucumber to form thin noodles.
If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around.
Transfer the cucumber noodles to a bowl and toss together with the dressing. Add the cilantro and red chili and gently toss again to combine. Sprinkle with toasted sesame seeds and serve. Enjoy!