This salad is exactly what you need on a hot summer day! It keeps really well and actually gets better over time, so it's an excellent dish to make ahead for a potluck. All the ratios are pretty flexible, so you can make adjustments easily based on your preferences.
Ingredients
Salad:
1 pound spaghetti
1 tablespoon sesame oil
1/4 teaspoon salt
3 cucumbers (or 2 of those bigger english cucumbers), made into "noodles" ("cucoodles"?)
3 carrots, made into "noodles" ("carroodles"?)
3 green onions, sliced
Sesame seeds (optional)
Sauce:
5 tablespoons tahini
5 tablespoons peanut butter
5 tablespoons soy sauce
4 tablespoons sugar
2 tablespoons rice vinegar
2 teaspoons sriracha
2 tablespoons grated ginger
3 garlic cloves, pressed or minced
Directions
Mix all the sauce ingredients. Add 2-3 tablespoons of water to thin to a consistency that will easily spread over pasta.
Cook spaghetti until al dente. Rinse under cool water until completely cooled. Drain thoroughly.
Mix spaghetti, sesame oil, and salt.
Make your vegetable noodles using a spiralizer or vegetable peeler.
Mix cucumbers, carrots, and green onions with the spaghetti. Pour sauce over salad and combine gently. Taste and adjust if needed (sometimes I want a little extra soy sauce or sriracha). Serve with a sprinkle of sesame seeds and a few extra slices of green onion on top.
