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Fresh Sesame-Ginger Cucumber Noodle Salad

fresh sesame-ginger cucumber noodle salad - featured image

A light, refreshing, and crunchy cucumber noodle salad tossed in a zingy sesame-ginger dressing, perfect for summer lunches or as a cooling side dish.

Ingredients

Scale
  • 2 large English cucumbers, spiralized or thinly sliced
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 2 tablespoons low-sodium soy sauce or tamari (for gluten-free option)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Pinch of red pepper flakes (optional)
  • A handful of fresh cilantro or mint, chopped (optional)

Instructions

  1. Wash and dry the cucumbers. Using a spiralizer or vegetable peeler, create long cucumber noodles or thin ribbons.
  2. Place the cucumber noodles in a colander, lightly salt them, and let sit for 10 minutes to draw out excess moisture. Gently pat dry with paper towels.
  3. In a medium bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until well combined and slightly thickened. Adjust sweetness or acidity if needed.
  4. Add the dried cucumber noodles to the dressing and toss gently but thoroughly to coat.
  5. Add sliced green onions and chopped cilantro or mint if using, and toss lightly to combine.
  6. Sprinkle toasted sesame seeds and red pepper flakes over the top.
  7. Serve immediately for maximum crispness or chill for up to 30 minutes if desired.

Notes

Salting and draining cucumbers before dressing prevents sogginess. Use fresh grated ginger for best flavor. Toast sesame seeds in a dry pan until golden for added nuttiness. Prepare dressing and cucumbers separately if making ahead, then toss just before serving to keep noodles crisp.

Nutrition

Keywords: cucumber salad, sesame-ginger dressing, healthy summer salad, gluten-free, vegan, quick salad, fresh cucumber noodles