Quick Cucumber Noodle Salad with Creamy Tahini-Lime Dressing
Cooling cucumber noodles and hydrating veggies are tossed in a creamy tahini-lime dressing.
Servings: 2
Ingredients
Cucumber Noodle Salad
- 1 small head romaine, chopped
- 2 large hothouse (English) cucumbers, spiralized
- 1 medium carrot, peeled and julienned
- 4 radishes, thinly sliced
- 3 scallions, thinly sliced
- ¼ cup chopped cilantro
- 2 tablespoons raw sunflower seeds
- 1 tablespoon sesame seeds
Creamy Tahini-Lime Dressing*
- 3 tablespoons tahini
- ½ to 1 tablespoons reduced-sodium tamari or soy sauce
- Juice of ½ to 1 lime
- 1 to 2 teaspoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 scallion, thinly sliced (optional)
- 2 tablespoons chopped cilantro
- 1 to 4 tablespoons filtered water, as needed to thin
Instructions
- Divide the romaine between two large bowls. Top with the cucumber noodles, carrots, radishes, scallions, cilantro, and seeds.
- For the dressing: whisk together the tahini, tamari (to taste), lime juice, maple syrup, sesame oil, garlic, scallion (if using), and cilantro in a small bowl. If needed, add in the water, one tablespoon at a time, to thin the dressing. Adjust seasoning, adding more tamari or lime juice if needed.
Notes
*The creamy tahini-ginger dressing from this salad can also be used: https://www.blissfulbasil.com/2014/06/25/colorful-jicama-noodle-salad-with-creamy-tahini-ginger-dressing-vegan/