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Cold Spiralized Sesame Noodle Salad

Prep Time 35 mins
Total Time 35 mins
Servings 4


  • 1 seedless English cucumber Blade D, noodles trimmed
  • 1 large carrot peeled, Blade D, noodles trimmed
  • 1 medium zucchini Blade D, noodles trimmed
  • 1/2 cup shelled frozen edamame defrosted (or peas)
  • 4-5 cups spinach thinly sliced
  • 1/2 cup roughly chopped roasted unsalted almonds
  • For the dressing:
  • 1/4 cup rice vinegar
  • 2 tablespoons tahini or creamy almond butter
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoons sesame oil
  • 1 teaspoon honey
  • 1 tablespoon freshly grated ginger
  • 1 garlic clove pressed and minced
  • 1 tablespoons sesame seeds
  • 1 teaspoon sriracha sauce or chili garlic sauce or red pepper flakes


  • Pat dry the cucumber noodles to rid of excess moisture. Place into a large mixing bowl along with the carrot and zucchini noodles. Add in the edamame, spinach and almonds.
  • Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.
  • Pour the dressing over the noodle salad and toss to combine thoroughly. Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.