Asian Cucumber Noodle Salad.

Yesterday, as I was brainstorming what I was going to make for dinner, I remembered this recipe that I had recently pinned. It seemed to be a perfect balance of healthy and flavorful, and it sure was! I paired it with grilled shrimp that were marinated in Ken's Lite Asian Sesame dressing. 

Asian Cucumber Noodle Salad

Recipe from Two Peas and Their Pod

For the Dressing:

1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
1 tablespoon water
2 tablespoons chopped green onion
1 tablespoon chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

For the Salad:
1 large seedless (English) cucumber, spiralized
1 cup cooked edamame
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 large carrots, julienned
1 cup thinly sliced red cabbage
1/4 cup chopped cilantro

First, make the dressing. In a small bowl, whisk together the soy sauce or tamari, sesame oil, rice wine vinegar, lime juice, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Set aside.

In a large bowl, combine cucumber noodles, edamame, peppers, carrots, cabbage, and cilantro. Toss to combine. When ready to serve, drizzle dressing over salad and serve immediately.

Note-don't dress the salad until you are ready to eat or the cucumber noodles will turn slightly brown.