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Thai Mixed Vegetable Noodle Salad

  3 rater(s)

The vegetable spiralizer is one of the best kitchen tools because it makes ordinary food fun and interesting.


Photo Credit: Nurture My Gut

  • Prep Time: 15m
  • Total Time: 15m


For the Dressing

  • 2 tbsp. raw sesame oil
  • 2 dates, pitted
  • 1 medium garlic clove, peeled
  • 3 tbsp. filtered water
  • 1 tbsp. fresh lime juice
  • zest of 1 lime
  • 1 inch fresh ginger root, peeled
  • 2 tsp. liquid aminos
  • 1/2 tsp. ground mustard seed
  • 1/2 tsp. sea salt
  • 1/4 tsp. crushed red pepper flakes

For the Salad

  • 2 large cucumbers (extra wide)
  • 1 large carrot
  • 1/3 c raw cashews
  • 1/4 c raw pomegranate seeds
  • 1/4 c loosely packed cilantro leaves
  • raw sesame seeds for garnish
  • lime wedges for garnish


  1. In a food processor, blend together sesame oil, dates, garlic, water, lime juice, lime zest, ginger, liquid aminos, mustard seed, sea salt, and red pepper flakes. Blend until smooth and creamy, about 1 minute. Pour Thai dressing into a jar and set aside. Makes just under 1/2 cup dressing.
  2. For salad, spiralize cucumber noodles with a vegetable spiralizer. Arrange cucumber noodles on plates. This will make 2 large servings or 4 small servings.
  3. Make carrot ribbons with a vegetable peeler, divide carrot ribbons among plates.
  4. Top each cucumber salad with a drizzle of Thai dressing.
  5. Top each salad with pomegranate seeds, fresh cilantro and sesame seeds. Serve each salad with a lime wedge.