Sesame-ginger Cucumber Noodle Salad Recipe

Sesame-Ginger Cucumber Noodle Salad: a fresh, zesty dish combining cool cucumbers and tangy dressing for a light, healthy meal.

Sesame-ginger Cucumber Noodle Salad Recipe

The Sesame-Ginger Cucumber Noodle Salad offers a crisp and invigorating twist to your dining experience. With the nuttiness of sesame, the zest of ginger, and the cool crunch of cucumber, each forkful is a refreshing escape from the ordinary.

INGREDIENTS

• 1 package (8 or 9 oz.) soba noodles
• 1 large English cucumber, julienned
• 1/2 cup cilantro, roughly chopped
• lime wedges

Ginger Scallion Sauce

• 3/4 cup scallions (green onions), thinly sliced
• 2 cloves garlic, minced
• 2 tablespoon fresh ginger, grated or minced
• 2 tablespoons sesame seeds
• 2 – 3 tablespoons rice wine vinegar (unseasoned)
• 2 tablespoons pure maple syrup
• 1 tablespoon toasted sesame oil
• 1 – 2 tablespoons tamari, soy sauce or Namo Shoyu
• 1 – 2 teaspoons red pepper flakes, to taste
• 1/2 teaspoon sriracha, optional

INSTRUCTIONS

• Sauce: In a small bowl, combine the ingredients for the sauce and set aside.
• Soba noodles: Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so). Once done, rinse the soba noodles under cool running water to cool them down and stop them from cooking, or they will turn mushy.
• Cucumber: In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchstick pieces if you don’t have a Julienne tool.
• Combine: Once noodles are rinsed, return to the pot they cooked in, add the cucumber, cilantro and about 3/4 of the sauce, toss well.
• Serve: In a single serving dish, add 1/2 of the noodle mixture, top with 1/2 of the remaining sauce, and salt & pepper to taste. Add as much lime juice as you like. I especially loved the lime and used about 2 juicy ones for myself.
• Serve warm or cold.
  Serves 3, or 2 generously.

Serving Suggestions:

• Garlic Miso Soup with Greens
• Simple Vegan Pho Broth
• Thai Crunch Salad
• Spicy Thai Mango Salad
• Black Rice Sushi Bowl
• Vegan Tofu Poke Bowl

Tips and Tricks

• Use a julienne peeler for easier cucumber noodle preparation, or create ribbons for a different texture.
• If you’re looking for an oil-free version, omit the toasted sesame oil and add extra tamari, rice vinegar, or a little water to maintain the salad’s moistness.
• If cilantro isn’t to your taste, fresh basil or mint makes great substitutes without losing the fresh herbaceous kick.