Asian cucumber “noodles”


Side dish today, June 15, 2015
Delicious and refreshing salad, I just spiced it up with a little chiliflakes
4 servings

  • 2 hothouse cucumbers
  • 2 tablespoons rice vinegar
  • 4 teaspoons gluten free soy sauce (or regular if you aren't gluten free)
  • 2 teaspoons sesame oil
  • teaspoon sriracha
  • teaspoon ginger powder
  • 2 tablespoons olive oil
  • 1 teaspoon honey (optional - omit if vegan)

1) Peel the hothouse cucumbers partially so there are still strips of skin remaining unpeeled Slice the cucumbers in half and scoop out the seeds with a spoon Using a mandoline or any other julienne tool, julienne both cucumbers and place the "noodles" in a bowl I cut my cucumbers in half so they weren't as long and it was easier to use the mandoline In a bowl, whisk together the rest of the ingredients and pour over the cucumber noodles to taste Serve immediately *If you have a spiralizer, you can try to use it for the noodles, but I tried mine and didn't have nearly as much success as I did with my mandolin.

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