Cucumber sesame noodles
This salad can be made two ways- either using the cucumbers themselves as the noodles (cut with a julienne peeler or spiralizer), or using half thinly sliced cucumbers and half rice noodles.
Serves 3-4
3/4 pound dried rice noodles
3/4 pound cucumbers (or use 1.5 pounds cucumbers, and no rice noodles)
1/3 cup sesame tahini or peanut butter
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine or apple cider vinegar
2 teaspoons finely grated ginger, optional
1/4-1/3 cup water
optional garnishes- scallions, cilantro, mint, basil, toasted sesame seeds, crushed peanuts, chili garlic or sriracha sauce, lime wedges
If using only cucumber, peel half the skins off in alternating stripes, then cut with a spiralizer or julienne peeler into thin noodles. If you don't have either of these tools, you can slice the cucumbers into thicker noodle slices using a vegetable peeler.
If using pasta, cook according to package directions, then rinse with cold water and toss with a little sesame oil and soy sauce to prevent sticking.
Peel half the skins of cucumbers and cut them into very thin slices (or cut into noodles shapes as described above).
Whisk the dressing ingredients together, starting with 1/4 cup water and adding a little more if needed.
Toss the cucumbers (and rice noodles if using) in the sauce, and add salt or soy sauce to taste if needed. Top with optional garnishes.
