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Cucumber Noodles with Coconut Lime Cumin Dressing

Vegan Cucumber Salad with Lime Cumin Dressing

It’s 51 degrees with a chance of snow showers in Minneapolis as I sit looking out at pure blue sky. It is 83 degrees where I am at. In my mind, a perfect summer day. But it is fall, and I am once again missing the fall I am used to.

I still haven’t gotten used to the fact that September and October are some of the hottest months in the bay area. I know, I am a wee bit strange. I love winter. On the other hand, it cools off beautifully here at night. Tonight’s forecasted low is 47 degrees. One could call that perfect weather! And I love waking up to the crisp fall air. So, I think I will just count my blessings!

Weather and the seasons have a huge influence on what we feel like eating and cucumber salads are traditionally summer fare. But this cucumber salad has a little something-something going on that makes it perfect for your table any time of year. The ingredients are easy to find at all times and simple to throw together. The dressing is creamy yet refreshing and has a little pop of heat that makes it satisfying even on a cold day.

Vegan Cucumber Salad with Coconut Lime Cumin Dressing

Cucumber “noodles” are super simple to make with one of my favorite pieces of kitchen equipment, the Benriner Japanese Mandoline Slicer (click on the link to order). I have talked about this mandoline before. I love it. It is inexpensive and does an extremely good job. I have also pointed out that many of the top kitchens I have photographed in use this mandoline.

Cucumber Salad @Rawmazing.comThe mandoline comes with extra blades like the one above. It inserts quickly and lets you make noodles out of just about any veggie suited to the task. I rarely use the spiralizer anymore simply because this tool is so versatile and I get excellent results with it.

To make the cucumber noodles, you will start by peeling and cutting the cucumber in half (in the middle). Then carefully slice the cucumber over the blade just until you get to the seeds. Stop and do the other side. Then finish with the two sides that haven’t been done yet. Treat the cucumber like it is square and you are slicing all 4 sides down to the seeds. Set the core aside as you will be adding it to the dressing.

Cucumber Noodles

Place the “noodles” in a strainer over a bowl and let them drain while you are making the dressing.
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  1. Jacque wrote on April 7, 2014

    This is a great fresh recipe! thanks. I added some chopped cashews to add a firmer texture to the dish.

  2. Deborah wrote on April 7, 2014

    this looks amazing and I can’t wait to try it, but I’m new to raw… can you give me an approximate idea how long the cashews will need to soak? thanks!!

    • Susan wrote on April 8, 2014

      I normally soak them overnight but 3-6 hours or until soft. Cheers!

  3. Zan wrote on April 3, 2014

    Eating a great big bowl of this as we speak. Fresh and delicious. LOVE IT!

  4. Vanessa wrote on April 2, 2014

    Any alternatives to young coconut meat? None around where we are 🙁

  5. Rondy wrote on March 29, 2014

    One of the best website with aim at raw-home-made-recipes. Simple, great, healthy and imaginative. Btw that’s how war cooking should be in my opinion. Hehe i sometimes write war instead of raw 😀 I like it 😀

  6. Desiree wrote on March 3, 2014

    I’m terribly allergic to cashews… is there a sub you’d recommend?

  7. Yvonne C. wrote on December 14, 2013

    You should try these cucumber noodles with a mango coconut dressing! Blend almonds (or macadamias) and a ripe mango and raw coconut, and some raw coconut sugar! It’s sooo amazing over cucumber noodles


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