Cold Spiralized Sesame Noodle Salad

Serves: 4
  • 1 seedless English cucumber, Blade D, noodles trimmed
  • 1 large carrot, peeled, Blade D, noodles trimmed
  • 1 medium zucchini, Blade D, noodles trimmed
  • ½ cup shelled frozen edamame, defrosted (or peas)
  • 4-5 cups spinach, thinly sliced
  • ½ cup roughly chopped roasted unsalted almonds
  • For the dressing:
  • ¼ cup rice vinegar
  • 2 tablespoons tahini or creamy almond butter
  • 2 tablespoons tamari (or soy sauce)
  • 1 tablespoons sesame oil
  • 1 teaspoon honey
  • 1 tablespoon freshly grated ginger
  • 1 garlic clove, pressed and minced
  • 1 tablespoons sesame seeds
  • 1 teaspoon sriracha sauce (or chili garlic sauce or red pepper flakes)
  1. Pat dry the cucumber noodles to rid of excess moisture. Place into a large mixing bowl along with the carrot and zucchini noodles. Add in the edamame, spinach and almonds.
  2. Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.
  3. Pour the dressing over the noodle salad and toss to combine thoroughly. Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.