This is a great salad and just perfect for to serve as a light lunch or dinner during summer.
So often, we find ourselves just putting cucumbers in a smoothie or making refreshing cocktails, because they are made of more than 95% water and provide much needed hydration. They are also very low in calories which means you can eat as many cucumbers as you would like to have and not worry about counting calories.Did you know that a half cup of sliced cucumbers has only 8 calories and provides more than 10% of the recommended daily intake of vitamin K? Imagine that!
This recipe is very adaptable. You can easily double the ingredients to share with a friend.
For the dressing:
2 Tablespoon extra virgin olive oil
4-5 Tablespoons fresh lemon juice
1 teaspoon tamari
1/2 teaspoon freshly grated ginger
Freshly cracked black pepper, to taste
Crushed red pepper flakes, to taste
Kosher salt, to taste
For the noodles:
1/2 large cucumber
handful of tightly packed fresh mint
1 green scallion (only the green part), finely sliced
1/2 teaspoon black caraway seeds
1/2 teaspoon white sesame seeds
To make the dressing, combine the ingredients in a small bowl and set aside.
To make the salad, remove smaller leaves from the stem. Tear the larger leaves into smaller pieces.
Make the noodles by using a spiralizer or a veggie peeler. Add the noodles, mint and scallion to a bowl and pour the dressing on top.Gently toss the noodles to cover them in the dressing.
Top with caraway and sesame seeds and serve fresh.
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