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Sesame-Ginger Cucumber Noodle Salad

Sesame-Ginger Cucumber Noodle Salad: A Fresh Vegan Bliss

Delight in the refreshing Sesame-Ginger Cucumber Noodle Salad, a quick vegan dish that combines buckwheat noodles and crunchy cucumbers with a zesty ginger sauce.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces soba noodles opt for 100% buckwheat for gluten-free
  • 1 large English cucumber
  • ¼ cup fresh cilantro optional
For the Sauce
  • 3 tablespoons sesame oil toasted for depth
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon fresh ginger grated
  • 2 large scallions sliced
  • 1 teaspoon red pepper flakes to taste
  • 1 tablespoon lime juice to taste

Equipment

  • Large pot
  • small bowl
  • Mixing bowl
  • Whisk
  • tongs

Method
 

Preparation
  1. In a small bowl, whisk together sesame oil, rice vinegar, grated ginger, scallions, and red pepper flakes. Set aside.
  2. Bring a large pot of salted water to a boil, add the soba noodles and cook for 4-5 minutes. Drain and rinse under cold water.
  3. While noodles cool, julienne or spiralize the cucumber and place in a mixing bowl.
  4. In the pot used for the noodles, combine the soba noodles, cucumber, and cilantro. Drizzle with sesame-ginger sauce and toss to coat.
  5. Serve the salad in plates, drizzle with remaining sauce, lime juice, and season to taste.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For best texture, serve the cucumber fresh and avoid freezing. Adjust spice levels based on preference.

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