Cucumber and Sprouts Thai Noodle Salad

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This recipe is one of my favorite summer recipes. I oftentimes have these noodles on their own for a light summer lunch when it’s too hot outside and I’m in need of a hydrating, light meal. The noodles are also beautiful as a side dish to dinner.

Serves 2 (as a light meal)

Dressing

• 1 tbsp tamari
• Juice and pulp of ½ lime
• 1 tbsp coconut nectar
• ½ tsp grated ginger
• ¼ tsp cold-pressed sesame oil
• ½ tsp chia seeds
• 1 pinch chili flakes

Noodles

• 2 large handfuls sunflower sprouts
• 4 small radishes, thinly sliced
• 2 small handfuls finely chopped mint
• 1 small spring onion, thinly sliced
• 2 Lebanese cucumbers, thin spirals

Serving/Toppings

• 2 large handfuls baby spinach or seasonal greens of your choice
• 1 tbsp white and/or black sesame seeds
• 2 lime wedges

Steps:

1. Place all dressing ingredients in a large bowl and whisk to combine.

2. Add the sprouts, radish, mint, and onion 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.