Cold Sesame Cucumber Noodles
Cool off with a bowl of curly cucumber “noodles,” coated in a tangy, savory tahini dressing. Use a spiralizer to make cukes into noodle shapes for a refreshing twist on sesame noodles. Pre-seasoned baked tofu adds a protein boost with minimal effort.

Ingredients

  • 2 tablespoons soy sauce
  • 1 teaspoon dark sesame oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons tahini
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon ginger root, grated
  • 1 clove garlic, grated
  • 3 large seedless cucumbers, spiralized to make 6 cups
  • 8 ounces baked tofu, cut into cubes
  • 3 scallions, chopped
  • 2 tablespoons sesame seeds

Preparation

  1. In a medium bowl, stir the soy sauce, sesame oil, rice vinegar, tahini, cayenne, ginger and garlic.
  2. Use a spiralizer or a julienne peeler to make "noodles" from the cucumbers. If the noodles are too long, cut into spaghetti-sized lengths.
  3. Drizzle with tahini dressing, add tofu, and toss to mix.
  4. Serve topped with scallions and sesame seeds.

Serving Suggestion

Serve these “noodles” in bowl-shaped leaves of butter lettuce for a lovely presentation.

Nutritional Information

300 calories, 18 g. fat, 0 mg. cholesterol, 660 mg. sodium, 24 g. carbohydrate, 6 g. fiber, 16 g. protein
Servings: 4 yield(s)
Prep Time: 10 mins