Asian Cucumber Noodle Salad
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Two Peas & Their Pod · by Maria Lichty★ 4.0 (1)

Asian Cucumber Noodle Salad

NUTRITION · PER SERVING15M COOK
CAL 33%·PRO 58%
CARBS 78G48% OF CAL
25G FIBER0G ADDED0G INTRINSIC12G OTHER41G TOTAL SUGAR
FAT 29G40% OF CAL
5G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, colorful salad with noodles, cucumber, edamame, and vegetables dressed in a light sesame-ginger vinaigrette. Works as a side or complete meal.

mainsaladdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

  • 1/4 cup lite soy sauce or tamari sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped cilantro
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon grated ginger
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper (to taste)
  • 1 large seedless (English cucumber, spiralized (I used Blade C))
  • 1 cup cooked edamame
  • 1 red bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 2 large carrots (julienned)
  • 1 cup thinly sliced red cabbage
  • 1/4 cup chopped cilantro
PREP
15M
SODIUM
3685MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.