Cucumber Noodles with spicy tahini sauce
Prep time: 
Total time: 
Serves: 1 serving
  • 2 large cucumbers, peeled
  • 1 handful baby kale
  • 1 handful whole cashews
For the sauce
  • 1-2 teaspoon chili powder (depending on how spicy you like it)
  • ½ cup tahini
  • ¼ cup Tablespoons wheat free tamari or nama shoyu
  • 1 Tablespoon lemon juice
  • ⅛ cup water
  • ¼ cup agave, maple syrup, raw honey or 2 dates
For the sauce:
  1. Blend everything together until smooth.
To assemble the noodles:
  1. Using a spiral slicer turn both of the cucumbers to make noodles. If you don't have a spiral slicer you can use a vegetable peeler to make wide long noodles.
  2. Toss the noodles with 2-4 Tablespoons of the finished sauce until thoroughly coated. Top with micro kale, whole cashews and a little more of the sauce.
  3. Serve immediately. Dressed cucumber will start to get watery quickly.
Recipe by Plant Craft at