- 2 large cucumbers (or 1 large English cucumber)
- 1 teaspoon sesame seeds
- 4 teaspoons tahini
- 2 teaspoons sunflower seed butter (no sugar added)
- 1 teaspoon toasted sesame oil
- 1 tablespoon coconut aminos
- ½ tablespoon rice vinegar
- 1 tablespoon water
- ¼ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced (about 2 teaspoons)
- ¼ teaspoon powdered ginger
- 1 scallion, green part only, thinly sliced
- With a julienne peeler, turn the cucumber into noodles.
- Place the julienned cucumber into a colander or wire sieve and toss generously with salt until the strands are lightly coated.
- Allow the noodles to "sweat" for 20-30 minutes to remove excess water.
- Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step. I strongly advise against it. This step prevents watery noodles.)
- While the cucumber is sweating in the colander, heat a small sauté pan over medium heat. Toast the sesame seeds until light brown, about 2-3 minutes.
- Set aside to cool.
- In a small bowl or food processor, mix the tahini, sunflower seed butter, sesame oil, coconut aminos, rice vinegar, water, red pepper flakes, garlic, and ginger until smooth.
- Place the cucumber noodles into a large mixing bowl.
- Add the dressing, and toss gently with two wooden spoons until evenly coated.
- Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds.
- Enjoy the first creamy, nutty bite, then ask yourself, “Who needs takeout?”
Recipe from Well Fed