I am currently addicted to this Cucumber and Sesame Noodle Salad and my spiralizer has been working in overdrive to keep up with demand. This salad is perfect for summer, it’s light, refreshing and incredibly fast and easy to make.


There is just something about slurping up the cucumber noodles dripping in sauce that makes this salad so fun to eat.


Cucumber noodles and crunchy slices of snow peas are topped with spring onions and fresh mint and tossed in a delicious ginger and sesame dressing. It doesn’t get much simpler than this!


I used my spiralizer to make the cucumber noodles but if you don’t have one, you can also cut the cucumber into thin strips using a knife.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Cucumber & Sesame Noodle Salad

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Dairy Free, Grain/Gluten Free, Paleo, Raw, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings 2

Ingredients
  

  • 1 cucumber
  • 1 cup snow peas
  • 1 spring onion approx 2tbsp chopped
  • 1/3 cup mint
  • 3 tbsp sesame oil
  • 2 tbsp grated fresh ginger
  • 1 tsp coconut aminos or tamari
  • 1 tsp honey or maple syrup (omit if on Whole30)
  • 2 tbsp sesame seeds

Instructions
 

  • To make the cucumber noodles you can use a spiralizer, or alternatively cut the cucumber into slices maximum 1/8th of an inch in thickness and then cut the strips into long thing noodles.
  • Cut the snow peas into long thing strips, similar in size to the cucumber noodles. Finely chop the spring onions and mint.
  • In a bowl whisk together the sesame oil, grated ginger, coconut aminos or tamari, honey and sesame seeds. Add in the mint and spring onions. Toss the cucumber and snow peas with the dressing and serve.

Notes

*omit if following Whole30