Cold Cucumber Noodle Salad with Watercress, Mint and Toasted Sesame-Ginger Dressing
The cool hydrating effect of this cucumber noodle, watercress and mint salad is irresistible in any season. It's perfect for a light, low calorie meal or as a refreshing side salad. The warmth of Toasted Sesame Oil is delivered without much added to the dressing; just enough to add flavor but not to overtake the delicate cucumbers.
1teaspoonfreshly squeezed juice of Mandarin Orange(also known as Clementines or Cuties)
2-3thin slices of fresh Ginger Root(sliced across the knob, 1/8 inch thick)
Small pinch of Kosher Salt
Instructions
Place half of the spiralized cucumber noodles on a layer of paper towels to dab any excess moisture. Place a second paper towel on top, the remaining noodles and top with paper towels. Allow to sit while you make the dressing.
Combine the toasted sesame oil, rice vinegar, mandarin orange juice and ginger root in a small bowl. Allow to sit for 20 minutes. Press down on the ginger slices with a dining spoon a few times during the soaking to extract more flavor.
To assemble the salad:
In a large mixing bowl combine the cucumber noodles, watercress, and mint. toss together. Note: due to the texture of the noodles it may work best to toss with your hands.
Add the sliced almonds and mix into the noodles.
Place noodles in desired serving vessels (bowls or plates) for one large main salad or two smaller salads. Remove the ginger slices from the dressing and drizzle some of the dressing evenly over the salad(s). Serve chilled and immediately
Notes
*To prepare cucumber noodles without a Spiralizer, try this method. Additionally I purchased a vegetable slicer intended for green papaya at an Asian supermarket for around $5 which could be an option.