Total Time
15-20 min
Couisine
Asian
Category
Salad
Diet
vegan
Prep Time
15-20 min
Cook Time
5 min
Rest Time
0
Dish
Main course
Link
Servings
2
Calories
180–220 kcal
posted by
Nathalie
Ingredients
Name | Amount | Unit | Notes |
|---|---|---|---|
0.5 | unit | diced | |
1 | cup | shredded (green or napa) | |
2 | unit | julienned or shaved | |
0.25 | cup | fresh and chopped | |
3 | tablespoon | ||
2 | unit | spiralized or thinly sliced into “noodles” with a mandolin | |
cloves | optional | ||
optional for extra kick | |||
optional a squeeze | |||
1 | optional: thin slices | ||
0.25 | cup | or glass noodles, cooked and cooled | |
2 | tablespoon | ||
2 | tablespoon | black or white | |
3 | unit | sliced | |
0.5 | teaspoon | ajust to taste |
Description
Asian Cucumber Noodle Slaw by our neighbor Nathalie.
Instructions
- Prep the noodles: Soak or cook mung bean noodles according to package instructions. Rinse with cold water and set aside.
- Prep the veggies: Use a mandolin or knife to slice cucumber into thin strips. Shred cabbage and carrots.
- Combine: In a large bowl, add cucumber, cabbage, carrots, noodles, green onion, and cilantro.
- Add dressing: Toss everything with coconut aminos, sesame oil, and wasabi until well coated.
- Finish: Gently fold in avocado and sprinkle sesame seeds on top.
- Taste & adjust: Add more wasabi for heat, coconut aminos for saltiness, or lime for brightness.
Nutrition per Serving
Name | Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|---|
180–220 kcal | 3–5 g | 10–13 g | 18–24 g | 4–6 g | 500–800 mg |