Asian Cucumber Noodle Salad with Ginger Almond Dressing (GF, Vegan)

Vegan + GF Asian noodle salad mad with cucumbers, rice noodles, mint + cilantro and topped with a creamy almond ginger dressing. Ready in 30 mins.

Ingredients

• 2 long English cucumbers peeled
• 3-4 ounces spaghetti style rice noodles
• handful mint chopped
• handful cilantro chopped

For the Dressing:

• 3 tablespoons almond butter
• 1 tablespoon minced ginger
• 1 lime zested and juiced
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sesame oil
• 3-4 teaspoons tamari
• 2 teaspoon chili garlic sauce

For Garnish:

• 2-4 tablespoons black sesame seeds
• 1/4 cup roasted crushed peanuts
• additional Sriracha or chili garlic sauce

Instructions

1. Using the thinnest blade on a spiralizer, spiralize the cucumbers into thin noodles.
2. Cook rice noodles according to package directions.
3. Mix rice noodles with cucumber noodles, cilantro and mint in a large bowl.
4. In a small bowl combine the dressing ingredients and mix until smooth.
5. Serve salad topped with dressing and with black sesame seeds and peanuts as a garnish.
6. To add more spice serve with Sriracha or chili garlic sauce.

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