How To Make Best Thai Cucumber Noodle Salad

Thai Cucumber Noodle Salad



·         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


·         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


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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