Ginger Tahini Cucumber Noodle and Carrot Salad
Try this Ginger Tahini Cucumber Noodle and Carrot Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- salt and pepper
- 2 tablespoons rice vinegar
- for the salad:
- for the dressing:
- 3 tablespoons tahini
- 1 teaspoon black sesame seeds
- 2 teaspoons grated ginger
- 2 tablespoons water + more for thinning
- 1 large cucumber blade a noodles trimmed
- 1 large carrot peeled and shaved into strips
- Carbohydrate 3.74293333352202 g
- Cholesterol 0 mg
- Fat 8.5707 g
- Fiber 1.53966669718424 g
- Protein 2.75156666666667 g
- Saturated Fat 1.20162666666667 g
- Serving Size 1 1 -4 (27g)
- Sodium 42.59352430657 mg
- Sugar 2.20326663633777 g
- Trans Fat 0.379746666666666 g
- Calories 98 calories
Place the cucumber noodles and peeled carrots in a bowl and pour in the sauce. Toss to combine well.Divide the noodles into bowls, top with sesame seeds and serve.
