A refreshing yet zesty dish that combines spiralized cucumbers with a spicy, tangy dressing, perfect for warm days.
Ingredients
Scale:
2 large cucumbers, spiralized or julienned
1 red bell pepper, thinly sliced
1 cup shredded carrots
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup toasted sesame seeds
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sriracha (adjust for desired heat)
1 teaspoon honey or agave syrup (optional for sweetness)
1 teaspoon freshly grated ginger
1 clove garlic, minced
Instructions
Rinse the cucumbers under cold water and spiralize them into noodle-like strands. Place the cucumber noodles in a large mixing bowl.
Add the sliced red bell pepper, shredded carrots, chopped cilantro, and green onions to the bowl. Toss gently to combine.
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, honey (if using), grated ginger, and minced garlic until combined. Taste and adjust seasoning if necessary.
Pour the dressing over the cucumber salad mixture and toss until everything is coated.
Sprinkle toasted sesame seeds on top and gently mix them through.
Let the salad sit for about 5-10 minutes before serving, either chilled or at room temperature.
