Cucumbers are so light, crisp and refreshing in the summertime – why chop them up and hide them in salads? Let them shine in this noodle dish!

Sesame-Ginger Cucumber Noodles With Mint and Edamame [Vegan]

Serves

2

Cooking Time

20

Ingredients

For the marinade:

  • 2 tablespoons rice wine vinegar (or apple cider vinegar)
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • ½ teaspoon agave
  • salt, to taste
  • 1 tablespoon minced mint
  • 1 tablespoon grated ginger
  • 1/2 serrano pepper, diced
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds

For the rest:

  • 1 large seedless (English) cucumber, Blade C
  • 1 cup chopped scallions
  • 1 cup cooked edamame
  • 1 bell pepper, sliced thinly

Preparation

  1. Place all of the ingredients for the marinade into a bowl and whisk together. Set aside.
  2. Pat the spiralized cucumber dry, removing as much excess moisture as possible. Place into a large mixing bowl along with the scallions, edamame and bell pepper.
  3. Pour the marinade over the cucumber noodle mixture and toss to combine thoroughly.
  4. Serve.


About The Author

Alissandra Maffucci

See My Recipes

Alissandra Maffucci is an enthusiastic home cook and blogger at Inspiralized. Inspiralized offers a creative new twist on healthy eating, using a spiralizer to create noodles out of vegetables. The blog features daily recipes and inspirational content dedicated to this culinary concept. Ali has a penchant for yummy food and hopes to inspire everyone to spiralize and start eating clean, healthily, and creatively.

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