Cold Spiralized Sesame Noodle Salad
Try this Cold Spiralized Sesame Noodle Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains honey
pescatarian
- 1 teaspoon honey
- 1 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- for the dressing:
- 1 garlic clove pressed and minced
- 1 large carrot peeled blade d, noodles trimmed
- 1 medium zucchini blade d noodles trimmed
- 1/4 up rice vinegar
- 2 tablespoons tahini or creamy almond butter
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoons sesame seeds
- 1 teaspoon sriracha sauce (or chili garlic sauce or red peppe
- 1 seedless english cucumber blade d, noodles trimmed
- 1/2 up shelled frozen edamame defrosted (or peas)
- 4-5 cups spinach thinly sliced
- 1/2 up roughly chopped roasted unsalted almonds
- Carbohydrate 3.7736374988361 g
- Cholesterol 0 mg
- Fat 5.66460000684734 g
- Fiber 1.06676562502348 g
- Protein 0.995198437495762 g
- Saturated Fat 0.802020000972322 g
- Serving Size 1 1 Serving (28g)
- Sodium 13.1453124999435 mg
- Sugar 2.70687187381261 g
- Trans Fat 0.263190000301282 g
- Calories 67 calories
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.Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.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.
