Sesame Cucumber Noodles
Spiralized cucumber noodles are tossed in a simple sesame dressing for a light and refreshing dish.
Ingredients
- 4 Persian cucumbers, spiralized
- 1 tbsp toasted sesame oil, (see note)
- 1 tbsp seasoned rice vinegar, (see note)
- 2 tsp low sodium soy sauce
- 1 tsp sriracha sauce
- 1 tsp toasted white sesame seeds
Instructions
- Drizzle sesame oil, rice vinegar, soy sauce and sriracha onto cucumber noodles. Toss until evenly coated.
- Taste and adjust sauces as needed. Sprinkle sesame seeds on top. Serve chilled or at room temperature.
Notes
- I use the Paderno World Cuisine Vegetable Spiral Slicer* for the cucumbers.
- For best results, use toasted sesame oil which is usually available at Asian grocery stores.
- I use seasoned rice vinegar as opposed to regular rice vinegar because the seasoned one has a sweeter and less acidic taste. If you only have regular rice vinegar, you will need to reduce the amount used.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 0.25of recipe, Calories: 72kcal, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Sodium: 126mg, Fiber: 2g, Sugar: 4g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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