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Fresh Asian Sesame Cucumber Noodle Salad with Soy Ginger Dressing

fresh asian sesame cucumber noodle salad - featured image
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A light, refreshing, and crunchy salad featuring spiralized cucumbers, rice noodles, and a flavorful soy ginger dressing. Perfect for quick meals and warm days.

Ingredients

Scale
  • 2 large English cucumbers, spiralized or julienned
  • 6 ounces (170g) rice noodles, cooked and chilled
  • 2 green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • Fresh cilantro leaves, chopped (optional)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Bring a pot of water to a boil. Add 6 ounces (170g) of rice noodles and cook according to package instructions, usually about 3-4 minutes until tender but still springy. Drain and rinse under cold water to stop cooking. Set aside to chill.
  2. While noodles cook, wash and dry 2 large English cucumbers. Using a spiralizer or julienne peeler, create long, thin cucumber noodles. If you don’t have these tools, thin ribbons with a vegetable peeler work well, too. Place them in a large mixing bowl.
  3. Thinly slice 2 green onions and chop a handful of fresh cilantro leaves. Add these to the cucumbers.
  4. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon grated fresh ginger, 1 teaspoon honey, 1 minced garlic clove, and 1/2 teaspoon red pepper flakes if using. Taste and adjust sweetness or acidity as you prefer.
  5. Add the chilled rice noodles to the cucumber mixture. Pour the dressing over the top and toss gently but thoroughly to coat everything evenly.
  6. In a dry skillet over medium heat, toast 2 tablespoons of sesame seeds until golden and fragrant, about 2-3 minutes, shaking the pan often to avoid burning.
  7. Sprinkle the toasted sesame seeds over the salad just before serving to keep their crunch. Toss lightly once more, then plate or chill for 10 minutes to let flavors meld a bit.

Notes

Do not overdress the salad to avoid sogginess. If cucumbers are watery, sprinkle salt and let sit for 10 minutes, then drain excess liquid before tossing with dressing. Toast sesame seeds fresh for best flavor. Use fresh ginger for optimal taste. Keep sesame seeds separate until serving to maintain crunch. Salad is best eaten fresh but can be stored up to 2 days refrigerated.

Nutrition

Keywords: Asian salad, cucumber noodles, rice noodles, soy ginger dressing, sesame seeds, quick salad, gluten-free salad, light meal, refreshing salad

Find it online: https://bitesienna.com/fresh-asian-sesame-cucumber-noodle-salad-recipe-easy-homemade-soy-ginger-dressing/