Cucumber Noodles with Coconut 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.
Cucumber “noodles” are super simple to make with one of my favorite pieces of kitchen equipment, the Benriner Japanese Mandoline Slicer
The 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.
Place the “noodles” in a strainer over a bowl and let them drain while you are making the dressing.
Cucumber Noodles with Coconut Cumin Lime Dressing
Serves 4
- 4 medium to large cucumbers
- 1/2 cup cashews, soaked until soft, rinsed and drained
- 1 young Thai coconut, flesh from (about 1 cup and save the water)
- 4 limes, juice and zest from
- 1/4 cup coconut water (from above coconut)
- 1 teaspoon raw chili garlic sauce
- 1 teaspoon fresh grated ginger
- 2 teaspoons cumin
- 2 tablespoons black sesame seeds
- 4 scallions (green onions) thinly sliced
- Himalayan salt (I use 4 grinds or 1/4 teaspoon)
- Slice cucumbers into noodles (see instructions above). Set two of the cores aside to add to the dressing. See pictures above for directions. Set noodles in strainer to let excess water drain.
- Place two cucumber cores, cashews, coconut, lime juice (not zest), coconut water, chili garlic sauce and cumin into a high speed blender and blend until smooth.
- Stir in zest, black sesame seeds and onions. Pour over noodles and mix well. Salt to taste.
sarah wrote on May 19, 2014
this was very good. next time i would cut back a little on the lime juice and add more cumin to balance out the flavors. i also found that salt sprinkled on top of the noodles i dished up (so not mixed into the whole dish) really enhanced it. thank you for the recipe!
Adrienne wrote on May 15, 2014
I made this last night and added yellow bell pepper and watermelon. It was so yummy, I will be making it again. Thanks for all of the fab recipes.
Nicole wrote on May 5, 2014
Could you tell me a brand name for the chili garlic sauce. This is the second time in a week that I have ran across a recipe calling for it and I was unable to find it locally. Thanks!
Susan wrote on May 6, 2014
I make my own raw chili-garlic sauce. The recipe is here: http://www.rawmazing.com/raw-asian-slaw-with-red-chili-peanut-dressing/
amanda wrote on April 30, 2014
I just made this reciepe ! I didn’t use young coconut -I used the brown hard kind and boy was using the coconut tough! I’d reccomend for convenece useing coconut milk from the store as my sauce did not get creamy -I used a ninja to purree the sauce and it turned out looking like fetta or finely blendered califlour .still tasty though!
Susan wrote on April 30, 2014
Young Thai coconut is completely different from the hard, brown kind. As you found out, it will not work for this as it has a completely different texture.
coconutkissed wrote on April 25, 2014
This was so good! It is about to become a go to dish for me! Thanks!
Framboise wrote on April 23, 2014
Merci beaucoup 🙂 Thank you for sharing
I just want to try know it’s look so yummy and fresh .
aimee wrote on April 20, 2014
I’ve just ordered a Benriner, it’ll arrive on tuesday 🙂 I can not wait, to try this recipe (as well as my own, newly figured one), also the mandoline. Since I am a newby raw foodie, my kitchen is still missing a few important equipment like mandoline and food processor, but one by one, I’ll purchase them all. 😀 Thank you for the tips (now I see that I really don’t have to buy a spiralizer), so I don’t feel like I wasted my 25GBP for a mandoline, it seems I look forward for a real quality one.
Maria wrote on April 9, 2014
I made this today it is delicious! I did change the raw chili garlic sauce because I can’t do really spicy…so I took out the chili.
Thank you so much! I love finding new raw recipes!