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.
celeste wrote on June 30, 2014
Hi there Susan,
I made this recipe today.
It took me a few days to collect all of the ingredients. The actual prep including the chili sauce was 90 min.
I didn’t have chilis so I used about half as much ground cayenne pepper. The chili sauce was good.
I also substituted soaked almonds and a few brazil nuts for the cashews. Lovely, creamy consistency resulted.
l was afraid to add two whole teaspoons of ground cumin, so I added 1 teaspoon, and it was still on the strong side for me.
I like the consistency of the lime coconut sauce. Very smooth and decadent. I look forward to trying it again.
After my first bite I felt that this recipe would taste better if it sat for a few hours so the cucumber could wilt.
It’s in the fridge now.
I adore your photographic work, you have such a brilliant eye. This website is such a treat !! THANK YOU !!!
Ess wrote on June 11, 2014
I was really looking forward to this recipe, but was really disappointed in the lack of flavour in this dish. Quite boring and too much lime zest, also not enough salt or spices to it. Maybe it’s just not my thing, but I would at least add more chilli paste next time and less lime zest.
Susan wrote on August 21, 2014
Hi, Ess, sorry you didn’t like it. A great thing to do is to taste as you are making it so you can adjust the flavors more to your liking. Cheers!
Kat Bryce wrote on June 7, 2014
Question…Where does the salt go and when. I didn’t get instructions in the recipe to add it.
Also if I treat the round cucumber like a square to shave off the noodles cutting it in half would defeat the purpose. And I’d have less to hold onto.
Susan wrote on June 7, 2014
The salt is added at the end to taste. You are free to make the noodles any way you wish. This method worked well for me. Cheers!
Jess wrote on June 2, 2014
This looks amazing. I can’t wait to try it. I have one question, I’m allergic to garlic. Do you have any suggestions on a substitution? Thanks!
janet wrote on May 30, 2014
Hi, can I subsitute the coconut flesh?
Stephanie wrote on May 29, 2014
Made this for myself, but ended up having to share! I was thinking that I did not like to eat cucumbers…but have lots in the fridge because I juice them. I saw the recipe and thought, why not? It turned out fabulous! I went ahead and made a second batch to pack for lunches the next day. ~ I used raw pecans ~ instead of cashews…This was super delicious, Thank you!