Refreshing and light this easy vegan cucumber noodle salad recipe is perfect for summer.
The best cucumbers to use are thinner seedless cucumbers as they are less watery and produce better cucumber noodles. I used English cucumbers.
I use the Veggetti spiralizer on the thick noodle side. It has a opening in the middle so the more watery cucumber guts fall out. This handheld spiralizer is a great low cost options but any spiral veggie slicer will work.
Cucumber noodles are great to make in the summer. No heat is required to make them. They are refreshing eaten cold. I mean they don’t say cool as a cucumber for nothing. Summer is also when you will find cucumbers in the season so be sure to hit up your local farmers market.
We dress the cucumber noodles with a quick, simple, easy dressing made with tahini, lemon and fresh herbs. Put those herb plants to use and pick some fresh basil and parsley. Of course if you don’t have fresh herbs on hand you can always use dried herbs but I highly suggest fresh.
To make our cucumber noodles more of a salad with some sustenance we add white beans and cherry tomatoes. Creamy white beans balance well with the dressing and don’t over power the flavors. Cherry tomatoes are a great addition to any fresh salad and give a pop of color and brightness.
This cucumber noodle salad is a healthy vegan, low fat, low calorie dish. Great for a light meal or side. Dairy free and oil free this recipe is considered whole food plant based.
Easy Vegan Cucumber Noodle Salad
Ingredients
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 1 tbsp fresh basil about 5g
- 1/2 tsp fresh parsley about 1g
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 english cucumber about 270g
- 3/4 cup cannellini beans about 1/2 15oz can
- 1 cup cherry tomatoes halfed
Instructions
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In a medium bowl whisk together tahini, lemon juice, maple syrup, coarsely chopped fresh herbs and spices.
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Use a vegetable spiralizer to create cucumber noodles. I recommend a thicker setting.
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Add cucumber noodles, rinsed cannellini beans and halved cherry tomatoes to bowl. Toss until coated.
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Optional chill for 20-30 minutes before serving. Best eaten within 30 minutes of making.
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Salt and Pepper to taste when serving.
Recipe Notes
- makes about 4 cups
- lasts 2 days, may become watery as it sits (cucumber is a water dense vegetable)
- best served within 30 minutes of making
Nutrition Info for 1 serving of cucumber noodle salad (1/2 of recipe)
Calories: 262
Fat: 12g
Carbohydrates: 28g
Protein: 15g
Fiber: 6g
If you enjoyed this recipe try:
Healthy No Mayo Macaroni Salad
High Protein Edamame Quinoa Salad
New to plant based eating? Check out one of these healthy plant based cookbooks , see some examples of what I eat in a day or start building your whole food plant based Aldi shopping list.
If you make easy vegan cucumber noodle salad recipe I would love a comment below of how you liked it.
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Stay Happy & Healthy !
– Emily
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