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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