Thai Cucumber Noodle Salad & Dressing

Easy Thai Cucumber Noodle Salad



  1. 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.
  2. 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.
  3. Make carrot ribbons with a vegetable peeler, divide carrot ribbons among plates.
  4. Top each cucumber salad with a drizzle of Thai dressing.
  5. Top each salad with pomegranate seeds, fresh cilantro, cashews and sesame seeds. Serve each salad with a lime wedge.


Nutritional data below includes 2 Tablespoons dressing per serving.