Quick Cucumber Noodle Salad with Creamy Tahini-Lime Dressing
Cooling cucumber noodles and hydrating veggies are tossed in a creamy tahini-lime dressing.
Cucumber Noodle Salad
1small head romaine, chopped
2large hothouse (English) cucumbers, spiralized
1medium carrot, peeled and julienned
4radishes, thinly sliced
3scallions, thinly sliced
2tablespoonsraw sunflower seeds
Creamy Tahini-Lime Dressing*
½ to 1tablespoonsreduced-sodium tamari or soy sauce
Juice of ½ to 1 lime
1 to 2teaspoonspure maple syrup
1teaspoontoasted sesame oil
1garlic clove, minced
1scallion, thinly sliced (optional)
1 to 4tablespoonsfiltered water, as needed to thin
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.
*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/