They had beautiful cucumbers at the farmers market this week, so I picked up a few. I find cucumbers really refreshing – particularly in the summer. I love their slight acidity, which adds balance to fatty or rich cuts of meat, such as pork belly. I also picked up some cilantro, red scallions, and red heirloom carrots.
I have a spiralizer that I love to use to turn veggies into noodles, so I knew immediately what I wanted to do with this combination of farmer’s market veggies. I wanted to spiralize them into cold, crunchy “noodles” and then toss them with an Asian-inspired vinaigrette.
If you don’t have a spiralizer, you can use a vegetable peeler and cut the cucumbers and carrots into long, wide strips. You can use a paring knife to cut the strips into “noodles” or you can leave them as wide strips. It’s up to you.
Cold Cucumber “Noodle” Salad
- 2 cucumbers, spiralized or cut into noodles
- 2 large carrots, spiralized or cut into noodles
- 3 scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup rice vinegar
- Juice of one orange
- Zest of 1/2 orange
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon grated ginger
- 1 garlic clove, minced
- 1 teaspoon sriracha (or 1/4 teaspoon red pepper flakes for Whole30)
- 1/2 teaspoon cold pressed sesame oil
- In a large bowl, combine the cucumbers, carrots, scallions, and cilantro.
- In a small bowl, whisk together the olive oil, vinegar, orange juice, orange zest, sea salt, pepper, ginger, garlic, sriracha, and sesame oil.
- Toss the vinaigrette with the vegetables and serve cold.
For more spiralizer recipes, check out the Healthy Spiralizer Cookbook, which I wrote for Rockridge Press. It contains an array of veggie based “noodle” recipes using a spiralizer. I really like my Paderno World Cuisine Spiralizer, which works like a pro with many vegetables.
If you’re trying to cut down on carbs, or if you just want to find a great way of adding noodles to your diet without the gluten, a spiralizer is a wonderful choice. I like making zucchini noodles into pasta, that I can then toss with all types of Italian sauces. You can also make soups, salads, and an array of other tasty vegetable and fruit dishes.