Salads, Starters & Sides
Leave a comment

Asian Cucumber Noodle Salad

Spiralizers have been all the rage for quite a while now and loving the novel idea of this gadget, I bought a small handheld one. As a city dweller living in a flat like myself, this oversized pencil sharpener was a great alternative to the latest must-have kitchen gadget without taking up a lot of space.

I love the thought of zucchini noodles but I can’t convince my favorite Schwabe of their worthiness. He claims that no zucchini compares to those fresh from the farmers market in France. He may have a point. Or perhaps it is just the surrounding atmosphere that makes them taste so much more….well flavorful.

So I relegate to using my spiralizer mainly for cucumbers. They make for an amazingly hydrating salad or side dish that is fantastically light and refreshing. Tossed in an Asian-inspired dressing, these perfect no-cook side of ribbony strands are great for twisting around your fork (or chopsticks) like noodles. Seriously delicious!

I served this with simple panko crusted (Japanese-style breaded) baked fish fillets– a great low-fat alternative that re-creates the crunch of fried, breaded fish. Yum!

ASIAN CUCUMBER NOODLE SALAD
Serves 2

INGREDIENTS:
1 tablespoon freshly grated of fresh ginger
2 green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
Juice of 1 lime
1 organic English cucumber
1 bunch fresh cilantro, leaves removed
1 fresh red chili, seeds removed
1 tablespoon toasted sesame seeds, as garnish

METHOD:
1. In a small bowl whisk together the ginger, green onion, soya sauce, sesame oil and lime juice.

2. To make the cucumber noodles, you can use a mandoline, a julienne peeler or a spiralizer. I prefer to use a handheld spiralizer create long noodles from the cucumbers. It works almost like a pencil sharpener.

If using a mandoline, adjust the julienne blade to the desired setting and carefully run a cucumber down the blade, slicing the cucumber to form thin noodles.

If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around.

3. Transfer the cucumber noodles to a bowl and toss together with the dressing. Add the cilantro and red chili and gently toss again to combine. Sprinkle with toasted sesame seeds and serve. Enjoy!

Print This Recipe Print This Recipe

Related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *

*