2 teaspoons coconut aminos or gluten free Tamari (reduced sodium)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 large cucumbers (extra wide)
1 large carrot
1/3 cup raw cashews
1/4 cup pomegranate seeds
1/4 cup loosely packed cilantro leaves
sesame seeds for garnish
lime wedges for garnish
In a food processor, blend together sesame oil, dates, garlic, water, lime juice, lime zest, ginger, coconut aminos or Tamari, mustard, salt and red pepper flakes. Blend until smooth and creamy, about 1 minute. Pour Thai dressing into a jar and set aside. Makes just under 1/2 cup dressing.
For salad, spiralize cucumber noodles with a vegetable Spiralizer, I use this one. Arrange cucumber noodles on plates. This will make 2 large servings or 4 small servings.
Make carrot ribbons with a vegetable peeler, divide carrot ribbons among plates.
Top each cucumber salad with a drizzle of Thai dressing.
Top each salad with pomegranate seeds, fresh cilantro and sesame seeds. Serve each salad with a lime wedge.