Cold Sesame Noodle Salad With Cucumber And Fresh Mint
This cold sesame noodle salad with cucumber and fresh mint is easy to make, refreshing, and ready in under 30 minutes. Plus, it's vegan-friendly, nut-free, and naturally gluten-free.
Ingredients
Salad
- 12 ounces long noodles
- 3 Persian cucumbers, sliced into rounds or 1 English cucumber
- 1 medium carrot, peeled and thinly sliced into rounds
- 1 cup shelled frozen edamame, thawed
- 2 tablespoons green onions, cut on the bias green part only
- 1 tablespoon sesame seeds, plus more for garnish
- handful of fresh mint leaves, torn
Sesame Ginger Dressing
- 6 tablespoons avocado oil
- 2 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 inch piece of fresh ginger, grated
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- salt, to taste omit if subbing soy sauce or tamari
Instructions
- Cook the noodles according to the package directions, drain and rinse under cold running water.
- Slice the cucumbers and carrots into rounds or half-moons depending on their size, and thinly slice the green onions on the bias (angled).
- Make the dressing. To do this, you'll add all the ingredients to a glass jar with a tightly sealed lid and shake vigorously until combined.
- In a dry pan over medium heat, add the sesame seeds and toast until lightly browned and fragrant, stirring occasionally. Watch carefully so they don't burn.
- Assemble the salad by tossing the noodles with half of the dressing. Then add the vegetables, the rest of the dressing, the toasted sesame seeds, and sliced green onion, tossing again until well distributed. Tear fresh mint over the top just before serving and add more sesame seeds if desired.