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.
Marian wrote on October 21, 2013
They do look tempting. Can’t eat cashews either. I’ll be using macadamia nuts I’d say or the pine nuts. It’s what I usually do when need to sub for cashews:) Must try this.
Barbara Weith wrote on October 21, 2013
Do the Benriner cucumber noodles have a different look and texture than a spiralizer? The
mouth feel of the noodles (and appearance of course) is always important to me. Just curious–
yours look so appetizing!
Susan wrote on October 21, 2013
They are different because you can stop before you get to the seed core. The spiralizer just uses the whole thing and you get mush with your noodles. Cheers!
Ines wrote on October 21, 2013
Awesome recipe! I’m allergic to cashews. Can I replace them by other nuts? Thanks!
Susan wrote on October 21, 2013
You could try pine nuts or macadamia nuts. I haven’t tested the recipe with those but they might work. Cheers!
Susan wrote on October 20, 2013
@Faith: It is versatile, inexpensive, much easier to use than a spiralizer and holds up better. Easier to clean, also.
Patricia Robinett wrote on December 12, 2014
Susan, I am SO grateful you mentioned the Benringer. I bought one and have been extremely happy with it. I make something like this on a daily basis and look forward to my meals. I use cukes or zukes, carrots or daikon. Love them all. Fresh ginger, fresh hot peppers, fresh garlic, nuts or seeds, coconut oil, lemon, lime… I’m in heaven. Your recipes are wonderful; you are an inspiration.
kimmythevegan wrote on October 20, 2013
Cucumber noodles???? How have I never thought of this? Cucumber is my favourite veggie and making it into noodles is just super fun sounding =)
You miss fall huh? I moved to the Bay area from Canada a year ago and I do not miss fall (or winter!) at all. I love that it was in the 80’s yesterday. I love that it gets so hot =)
Faith wrote on October 19, 2013
ok, so,,,,,,,the benriner is easier to use than the spiralizer? just confirming. could you specify more what you like about the benriner mandoline? thanks
Natalia wrote on October 19, 2013
This looks so delicious! Thanks for the recipe!
I am also glad to discover your blog, you’ll be following you!
matilda linnea wrote on October 19, 2013
That looks amazing!!
shannon wrote on October 18, 2013
Beautiful!!! That looks so good. My mandolin came with an attachment similar to that that I haven’t managed to use before. I think it’s time to bring it out!