How To Make Best Thai Cucumber Noodle Salad

Thai Cucumber Noodle Salad

INGREDIENTS

    Dressing:

·         2 Tablespoons toasted sesame oil

·         2 dates, pitted

·         1 medium garlic clove, peeled

·         3 Tablespoons filtered water

·         1 Tablespoon fresh lime juice

·         zest of 1 lime

·         1 inch fresh ginger root, peeled

·         2 teaspoons coconut aminos or gluten free Tamari (reduced sodium)

·         1 teaspoon Dijon mustard

·         1/2 teaspoon salt

·         1/4 teaspoon crushed red pepper flakes

    Salad:

·         2 large cucumbers (extra wide)

·         1 large carrot

·         1/3 cup raw cashews

·         1/4 cup pomegranate seeds

·         1/4 cup loosely packed cilantro leaves

·         sesame seeds for garnish

·         lime wedges for garnish

INSTRUCTIONS

1.    In a food processor, blend together sesame oil, dates, garlic, water, lime juice, lime zest, ginger, coconut aminos or Tamari, mustard, salt and red pepper flakes. Blend until smooth and creamy, about 1 minute. Pour Thai dressing into a jar and set aside. Makes just under 1/2 cup dressing.

2.    For salad, spiralize cucumber noodles with a vegetable Spiralizer, I use this one. Arrange cucumber noodles on plates. This will make 2 large servings or 4 small servings.

3.    Make carrot ribbons with a vegetable peeler, divide carrot ribbons among plates.

4.    Top each cucumber salad with a drizzle of Thai dressing.

5.    Top each salad with pomegranate seeds, fresh cilantro, cashews and sesame seeds. Serve each salad with a lime wedge.

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