Cucumber Noodle Salad
Cucumber Noodles Are Perfect For Hot Weather
If you are a fan of zucchini noodles, you are in for a treat. Cold cucumber noodles make for a refreshing hot weather salad. This salad can be made very simply or you can garnish it with shrimp, avocados, mango, nori or whatever else works for you.
I use a Paderno spiralizer to make my cucumber noodles and zucchini noodles. It makes spiralizing noodles a breeze. Plus it is fun to use!
This salad is very quick and easy to make, but there are a few tricks to getting the best results. Here are my tips:
- Dry the cucumber noodles thoroughly so they better absorb the salad dressing.
- Cut the cucumbers in half before attaching to the spiralizer. It is easier to work with shorter lengths than longer lengths.
- Use a pair of kitchen scissors to cut the noodles so they are not too long. I cut mine so they are roughly 6" long, but there is nothing sacred about that length.
- Thoroughly dry the cucumber noodles before chilling and tossing them. Cucumbers are mostly water and the dressing will not stick if the cucumbers are too wet.
- Chill the cucumber noodles in a metal bowl lined with a clean absorbent dish towel so that additional moisture is removed until ready to toss. These noodles are best served cold.
Cucumber Noodle salad
Yield 6 servings
These chilled cucumber noodles are an excellent no-cook dish to eat on a hot summer day. Serve them plain or garnish with shrimp, avocado and mango.
- 3 hot house cucumbers
- 1/2 cup rice vinegar
- 2 t toasted sesame seed oil
- 1 T toasted sesame seeds
- 1 T ginger finely minced or grated
- 1 t sugar
- 1/4 t salt
- 1/4 crushed red pepper flakes
- 1/2 cup cilantro leaves, torn or roughly chopped
- 3 green onions
- 1/3 cup dry roasted peanuts, finely chopped
- 6 large shrimp (optional)
- 1 avocado, diced (optional)
- Chopped mango (optional)
- Nori flakes (optional)
- Use the smallest noodle blade on your Paderno spiralizer. Spiralize all three cucumbers. Lay the noodles out on a clean absorbent dish towel and pat dry. Place in a towel lined metal bowl and refrigerate for an hour or more until ready to toss.
- Make the dressing by whisking together the rice vinegar, sesame seed oil, sesame seeds, ginger, sugar, salt and crushed red pepper flakes. Taste and adjust.
- When ready to serve, toss the cucumbers cilantro, green onions and half the chopped peanuts together with the dressing. Serve the noodles in individual plates topped with remaining peanuts and your choice of optional toppings.
This salad is still good to eat the next day, but serving it within a few hours of preparation is best.
Cuisine New American