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!
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
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!