Cold Sesame Cucumber Noodles

Cold Sesame Cucumber Noodles

By: Co+op
Reprinted with permission from

Recipe Information
Total Time: 10 minutes
Servings: 3-4

Cool off with a bowl of curly cucumber “noodles,” coated in a tangy, savory tahini dressing. Use a spiralizer to make cukes into noodle shapes for a refreshing twist on sesame noodles. Pre-seasoned baked tofu adds a protein boost with minimal effort.

2 tablespoons soy sauce
1 teaspoon dark sesame oil
3 tablespoons rice vinegar
3 tablespoons tahini
1/4 teaspoon cayenne pepper
1 tablespoon ginger root, grated
1 clove garlic, grated
3 large seedless cucumbers, spiralized to make 6 cups
8 ounces baked tofu, cut into cubes
3 scallions, chopped
2 tablespoons sesame seeds

1. In a medium bowl, stir the soy sauce, sesame oil, rice vinegar, tahini, cayenne, ginger and garlic.
2. Use a spiralizer or a julienne peeler to make “noodles” from the cucumbers. If the noodles are too long, cut into spaghetti-sized lengths.
3. Drizzle with tahini dressing, add tofu, and toss to mix.
4. Serve topped with scallions and sesame seeds.

Serving Suggestion
Serve these “noodles” in bowl-shaped leaves of butter lettuce for a lovely presentation.

Nutritional Information
300 calories, 18 g. fat, 0 mg. cholesterol, 660 mg. sodium, 24 g. carbohydrate, 6 g. fiber, 16 g. protein