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Asian Cucumber Noodle Salad
4 from 3 votes

Asian Cucumber Noodle Salad

This bright and colorful salad is easy to make and fun to eat! Serve as a side dish or main dish. It is perfect for parties, potlucks, or every day eating!

Prep Time
15 mins
Total Time
15 mins
Course: Side Dish, Main Course, Salad
Cuisine: American, International, Vegetarian, Vegan, gluten-free

Ingredients

For the Dressing:
  • 1/4 cup soy sauce lite soy sauce or tamari sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice fresh
  • 1 tablespoon water
  • 2 tablespoons green onion chopped
  • 1 tablespoon cilantro chopped
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon ginger grated
  • 1/8 teaspoon red pepper flakes
  • black pepper to taste
  • salt to taste
For the Salad:
  • 1 large seedless English cucumber, spiralized (I used Blade C)
  • 1 cup edamame cooked
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 2 carrot julienned, large
  • 1 cup red cabbage thinly sliced
  • 1/4 cup cilantro chopped

Instructions

    Cup of Yum
  1. First, make the dressing. In a small bowl, whisk together the soy sauce or tamari, sesame oil, rice wine vinegar, lime juice, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Set aside.
  2. In a large bowl, combine cucumber noodles, edamame, peppers, carrots, cabbage, and cilantro. Toss to combine. When ready to serve, drizzle dressing over salad and serve immediately.
  3. Note-don't dress the salad until you are ready to eat or the cucumber noodles will turn slightly brown.