Easy Cucumber Noodles with Creamy Tahini Dressing
A fresh, hydrating raw vegan bowl made with spiralized cucumber, crunchy veggies, and a creamy oil-free tahini dressing. Light, satisfying, and ready in minutes.
Equipment
- piralizer (or julienne peeler)
- Small mixing bowl
- Garlic press or fine grater
- Whisk or fork
- Serving bowl
Ingredients
- 2 large cucumbers spiralized
- ¼ cup thinly sliced radishes
- 1 handful fresh dill or parsley chopped
- 3 tbsp tahini or raw cashew butter
- Juice of ½ lemon
- 1 small garlic clove finely minced
- Pinch of sea salt
- 2 tbsp water to thin
Instructions
- Spiralize the cucumbers and gently pat them dry to remove excess moisture.
- In a small bowl, whisk together the tahini, lemon juice, fresh dill, minced garlic, sea salt, and 1–2 tbsp water until smooth and creamy.
- In your serving bowl, combine the spiralized cucumber and radishes.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with additional chopped herbs, and if desired, a sprinkle of sesame seeds.
- Let the salad sit for 3–5 minutes before serving to allow the flavors to meld.
Notes
This salad is perfect for hot days or gentle meals when your body craves something fresh. Add extra tahini or seeds for more richness, or herbs like parsley or cilantro for brightness.