Perfect for a summer day! Many thanks to Kathleen, our data manager, for sharing this recipe with us!
2 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp soy sauce (I used low sodium)
Ginger powder to taste
Crushed garlic to taste
Toasted sesame seeds (not necessary to toast them, but I could so I did)
1/2 lb peeled and deveined shrimp sauteed until pink in 1 TBS butter or olive oil with a clove of crushed garlic and pinch of salt
Spiralize the cucumbers, and shred the carrots
Mix all the other ingredients in a small bowl
Pour over the cukes and carrots, and mix well until the noodles are coated. Top with shrimp.
Can be served right away or chilled in the fridge to let the flavors develop a little more.
I have also now made these with zucchini noodles instead of cucumbers - equally delicious!