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]



Cooking Time



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


  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.


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