Servings: Serves 4
Ingredients
- 3 large cucumbers (about 2½ pounds), washed, dried and cut into “noodles” or ribbons
- 3 medium carrots, shredded or julienned (about 6 ounces, may substitute pre-shredded carrots)
- 3 green onions, white and green parts, thinly sliced
- 3 Tbsp. coconut aminos (may substitute tamari if not Whole30)
- 2 Tbsp. toasted sesame oil
- 3 Tbsp. rice wine vinegar
- ½ tsp. ground ginger (such as Simply Organic)
- ½ tsp. garlic powder (such as Simply Organic)
- Salt to taste
- 1½ tsp. black or white sesame seeds
Optional: Serve with a little pickled ginger (if not Whole30)
Instructions
- Make the dressing by combining coconut aminos (or tamari), sesame oil, vinegar, ginger, garlic, and garlic powder in a small bowl. Whisk to combine. Taste and add salt as needed. Set aside or store in the fridge for up to 5 days.
- To make the salad, wash and dry cucumbers (peel, if desired) then cut into “noodles” using a spiral cutter. Alternatively, you can cut the cucumbers into ribbons using a vegetable peeler.
- Add spiralized cucumbers to a large bowl with carrots and green onions.
- When ready to serve, pour dressing over vegetables, toss to coat and sprinkle with sesame seeds.
For best results: Add dressing to vegetables within a few hours of serving as the salad will get watery if made too far in advance.
Notes
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Nutrition Information
- Serving Size: ¼th of recipe
- Calories: 158
- Fat: 7g
- Sodium: 330mg
- Carbohydrate: 22g
- (Fiber: 2g
- Sugar: 10g)
- Protein: 3g