This recipe is inspired by one that I found on Pinterest. Avocadopesto.com is a blog I recently found, and it is chock-full of beautiful food. Her site is especially great for those looking for gluten free, vegan, or vegetarian recipes. I love an excuse to pull out my spiralizer, and this cucumber carrot ramen salad with Asian flavors is a great one. It is full of fresh, clean flavors, and some spice. I used her recipe as a framework, but tweaked it slightly. Go here to check out her original! (And then go look around for lots of other recipe ideas!)
Asian Cucumber Carrot Ramen Salad with Shrimp
The ramen noodles and carrots can be prepped ahead of time. Just keep them cool. If you use the spiralizer to cut the cucumber ahead of time, you’ll just need to drain the cucumber before mixing up the salad. The dressing can certainly be made ahead of time! This salad is delicious paired with shrimp, and we enjoyed eating ours with chopsticks. I hope you like this Cucumber Carrot Ramen Salad with Shrimp!
Oh, p.s. these are the noodles I use. I have found them at Costco and Harris Teeter, but you can also order them through Amazon here. My spiralizer is one of my favorite gadgets – and I am not a gadget person!
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people
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- 2 large english cucumber
- 3 medium carrots peeled
- 3 squares rice ramen noodles (link to the brand I use in the post)
- 3 green onions green part only, chopped
- handful cilantro chopped
- sesame seeds
- black sesame seeds
- 4 Tbsp roasted cashews chopped
- chili garlic sauce as a garnish
- 3/4 lb shrimp
- 1 Tbsp olive oil
- 1 Tbsp sesame oil
- salt and pepper
- pinch garlic powder
- pinch ground ginger
- 3 Tbsp raw almond butter
- 1 Tbsp fresh ginger peeled and minced
- 1 lime zested and juice
- 2 Tbsp extra virgin olive oil
- 2 tsp sesame oil
- 4 tsp coconut aminos
- 2 tsp chili garlic sauce
Ingredients
Salad
Shrimp
Dressing
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- Heat the oils in a nonstick pan. Add the shrimp. Stir in the seasonings. Sauté over medium-high heat until cooked. Do not overcook. Set off the burner and allow to cool.
- Cut the ends off of the cucumber and cut it in half. Using a spiralizer, cut the cucumber on the next-to-smallest setting. Peel the carrots and spiralize those on the same setting. Place the spiral veggies in a large bowl.
- Cook the ramen according to package directions. Make sure not to skip the part about running the noodles under cool water. Once these are drained well, add to the bowl with the cucumber and carrots.
- Add the chopped cilantro and chopped green onions to the bowl with the veggies and noodles. Toss well.
- Whisk together all of the dressing ingredients.
- Dish out the vegetable noodle mixture into serving bowls. Drizzle some of the dressing onto each bowl and toss gently.
- Top the salads with shrimp, sesame seeds, some extra chili garlic sauce, if desired, and the cashews.
I made this today and it was delicious! One of us is vegan now, so we had it without the shrimp this time. I’ll definitely make this again! Thank you for the ideas!!