Cucumber Noodle salad
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.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Cuisine: New American
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
This salad is still good to eat the next day, but serving it within a few hours of preparation is best.
Find it online: https://somethingnewfordinner.com/recipe/cucumber-noodle-salad/