Sesame ginger cucumber noodles

Audrey Egbert

2 cucumbers, or 1 cucumber and 1 zucchini

½ t. ginger powder

1 T. rice wine vinegar

2 to 3 T. sesame oil, to taste

1 T. agave nectar or honey

1 T. soy sauce

1 to 2 t. chili pepper sauce, or to taste

¼ c. chopped cilantro

1 green onion, chopped

2 T. sesame seeds

Using a spiralizer, large grater or a pairing knife, create long thin noodles from the cucumber or zucchini, discarding the centers of the cucumber (if you're using a spiralizer, this should be easy)

In a small bowl, stir together the dressing ingredients. Pour over cucumber noodles and toss to combine, adding chopped cilantro and green onion and sprinkling with sesame seeds.

Serve immediately or store in a glass container for 1 to 2 days in the refrigerator.

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