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This takes about 10 minutes to make and creates 2 generous servings as a main dish or 4 side servings for regular people. You can also turn just one cucumber into noodles, use half the sauce, and save the other half of the sauce for tomorrow. Trust me! You’ll want to eat it again soon. Make this into a complete meal by shredding cold, cooked chicken on top or serve alongside grilled chicken or shrimp.
INGREDIENTS:
- 1 teaspoon sesame seeds
- 2 cucumbers
- 1 tablespoon tahini
- 1 tablespoon organic sunbutter (sugar-free)
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos or homemade substitute
- 1 tablespoon rice wine vinegar (now Whole30-approved!)
- 1 tablespoon water
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, crushed
- 1/4 teaspoon powdered ginger
- 1 scallion, dark green part only, thinly sliced
DIRECTIONS:
1. Heat a small sauté pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool..
2. Peel the cucumbers, then turn them into noodles with a julienne peeler or spiralizer. Place in a large bowl.
3. In a small bowl, mix the tahini, sunbutter, oil, coconut aminos, vinegar, water, red pepper flakes, garlic, and ginger with a fork until smooth.
4. Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds. Enjoy
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