Sesame Cucumber Noodles
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  1. 3 teaspoon sesame seeds
  2. 6 cucumbers
  3. 3 tablespoon tahini
  4. 3 tablespoon organic almond butter
  5. 3 teaspoon sesame oil
  6. 3 tablespoon braggs liquid aminos
  7. 3 tablespoon rice wine vinegar
  8. 3 tablespoon water
  9. 1 ½ teaspoon crushed red pepper flakes
  10. 6 cloves garlic, crushed
  11. 3/4 teaspoon powdered ginger
  12. 3 scallion, dark green part only, thinly sliced
  1. Heat a small saute pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool. (or leave untoasted for raw cooking)
  2. Peel the cucumbers, then turn them into noodles with a julienne peeler or a spiral slicer. Place in a large bowl.
  3. Mix the tahini, almond butter, oil, braggs aminos, vinegar, water, red pepper flakes, garlic, and ginger with a fork until smooth.
  4. Pour the dressing over the cucumber noodles and toss until evenly coated. Mound on a plate and sprinkle with the sliced scallions and sesame seeds.