Your whole food, plant-based life.

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. Ty wrote on July 7, 2016

    If you don’t have the Thai coconut, can we get from the can and will it still be RAW?

    Thanks and love you site.

    • Susan wrote on July 11, 2016

      Hu, Ty, The canned version is most likely not raw. Look for frozen at the Asian grocery store. Cheers!

  2. Leah wrote on May 20, 2016

    Looks delicious! Do you think it would work substituting coconut liquid or cream instead of the coconut and coconut water?

    • Susan wrote on May 23, 2016

      Hi, Leah, Yes, you could sub. But just know that it won’t be raw anymore. Cheers!

  3. Harriet Emily wrote on September 8, 2014

    I haven’t tried making noodles using cucumber before, this looks so delicious i’m going to have to try making some now!

  4. patricia wrote on August 9, 2014

    I can’t wait to try this dish! It looks so perfect and yummy- going to purchase the mandolin also Yeah! so excited

    • Susan wrote on August 21, 2014

      Hi, Patricia, You will love the mandolin. And the recipe! Cheers!


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