Creamy Cucumber Noodle Salad
Vegan, Gluten Free
Yield: 1 salad
  • 1 large cucumber
  • 1/4 teaspoons sea salt
  • 1/3 cup raw cashews, soaked at least 4 hours and drained
  • 1 tablespoon white wine vinegar
  • 2 teaspoons dried dill or 2 tablespoons fresh
  • 1/2 teaspoon cider vinegar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon fresh ground black pepper
  1. Run cucumber through a Sprializer with the small triangle blade. Place in a colander, toss with salt, and let drain for 20 minutes.
  2. Combine remaining ingredients in a blender or food processor and blend until smooth, adding a tablespoon or two of water as needed. Toss dressing with cucumber noodles (depending on the size of your cucumber you may not need all the dressing).
Nutrition Information
Serving size: 1 salad Calories: 100 Fat: 4.5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 17g Sugar: 6g Sodium: 570mg Fiber: 2g Protein: 4g Cholesterol: 0mg
Recipe by Handful of Raspberries at