Try This Thai “Noodle” Salad Made Entirely of Veggies

If you are craving noodles, but aren’t up for that post-pasta “I’m ready for my nap now” feeling, this vegetable-based dish will hit the spot. Great for gluten-free runners, Paleo eaters or anyone looking to include more produce in their diet (always a good idea), this dish uses a spiralizer to create “pasta” from cucumbers. Adapted from Chris Anca’s new book Nourishing Noodles, the recipe will deliver a healthy dose of vitamin K thanks to the cukes as well as plenty of fiber and manganese from crunch sesame seeds.

CUCUMBER AND SPROUTS THAI NOODLE SALAD
Serves 2 (as a light meal)

DRESSING ingredients 
1 Tbsp. tamari (or soy sauce)
Juice and pulp of ½ lime
1 Tbsp. coconut nectar (or honey)
½ tsp. grated ginger
¼ tsp. sesame oil
½ tsp. chia seeds (optional)
1 pinch chili flakes

NOODLES ingredients 
2 large handfuls sprouts (sunflower, alfalfa, broccoli)
4 small radishes, thinly sliced
2 small handfuls finely chopped mint
1 small scallion, thinly sliced
2 cucumbers, thin spirals

SERVING/TOPPINGS ingredients
2 large handfuls baby spinach or seasonal greens of your choice
1 Tbsp. white and/or black sesame seeds
2 lime wedges

Directions
1. Place all dressing ingredients in a large bowl and whisk to combine.
2. Add the sprouts, radish, mint and scallion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.
3. Add cucumber noodles to the bowl and toss until thoroughly coated.
4. Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles.
5. Sprinkle on sesame seeds and serve with lime wedges

Recipe courtesy of Nourishing Noodles by Chris Anca, published by Race Point Publishing ($23).

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