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Cucumber Beet Noodle Salad
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Cucumber Beet Noodle Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -6
Author Jennifer Pullman

Ingredients

  • 1 cucumber
  • 1 Chioggia beet or any beet
  • 1/2 cup red onion slices
  • 1/4 cup carrot slices
  • Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt I use Siggi
  • 2 tablespoon Ketchup
  • 1 clove garlic minced
  • 1 tablespoon relish
  • 1 teaspoon sriracha sauce
  • Pinch of salt and pepper

Instructions

  • Using a vegetable spiralizer cut the cucumber and beet into long ribbons or noodles.
  • Combine cucumber and beets noodle in a medium size bowl.
  • Add in onion slices and carrots.
  • In a separate bowl stir together mayo, yogurt, ketchup, garlic, relish, sriracha, salt, and pepper.
  • Pour dressing over vegetable noodles, toss to coat.
  • Serve immediately or refrigerate until ready to serve.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg