Cucumber Noodles + Spicy Sesame Soy Dressing

Cucumber noodles are like whoa.

Cucumber Noodles with Spicy Sesame Soy Dressing #lowcarb

Seriously, they really are. If you’ve never had them,  you need to go try them like right now.

It’s ok if you’ve never had the pleasure of enjoying cucumber noodles. I won’t judge. How could I? It’s not like I ever had them until about a week ago. Sometimes I question why I’ve waited so long in my life to try something. Well, if you want to call 32 years a long time, then we can say I waited a long time. But in reality, 32 years really isn’t a long time. But I think it’s a long time after I try certain foods for the first time.

WAIT? You’ve never had a cucumber before? Yes, silly. I’ve had a cucumber before. In fact, I’ve had it many times. Just not in noodle form.

Cucumber Noodles with Sesame Soy Dressing #lowcarbI decided to give cucumber noodles a try after seeing this Cucumber Noodles with Peanut Sauce recipe by Two Peas & Their Pod. The recipe mentioned that a julienne peeler could be used to make the noodles. YES! I have one of those, I exclaimed.

I decided to add carrot noodles to my recipe. Next time, I would leave them out. I didn’t really dig the texture of the carrots. Nor did I enjoy the texture of the cucumber peel. All lessons learned that can be avoided on the next round of cucumber noodle making. Peel the cucumber, make this gal happy.

I totally have the weirdest issue with textures. But we won’t even go there. That’s a whole entire silly story in itself.

That’s a lot of cucumber talk for a Tuesday morning, isn’t it? Let’s move along to the recipe now. Enjoy.

Cucumber Noodles + Spicy Sesame Soy Dressing
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Asian
Serves: 6
Ingredients
  • 3 medium to large cucumbers
  • 2 large carrot, peeled
For the dressing:
  • 1 clove of garlic
  • Juice from half a lime
  • ½ tbsp mirin
  • ½ C soy sauce
  • 1 tbsp sesame oil
  • 1 tsp fresh grated ginger
  • 1 - 2 tsp sriracha
  • 1 tsp honey
  • Cilantro for garnish
  • Red pepper flakes for garnish
Instructions
  1. Using a julienne peeler, slice the cucumbers. Do this by laying the cucumber and carrots down lengthwise and running the peeler across the top of the cucumbers and then carrots. For the cucumbers, once you get near the seeds, rotate it and repeat the process. Place the noodles in a bowl.
  2. Make the dressing by whisking the remaining ingredients, minus the cilantro and red pepper flakes, together in a jar. You probably won't need to use all of the dressing but you can store it in the refrigerator in an air tight container for 7 days.
  3. Toss the noodles in your desired amount of dressing and serve in bowls. Garnish with the cilantro and red pepper flakes.
Nutrition Information
Serving size: 1 C Calories: 80 Fat: 3g Carbohydrates: 10g Protein: 3g

Cucumber Noodles with Sesame Soy Dressing #lowcarbCucumber Noodles with Sesame Soy Dressing #lowcarb

 

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Comments

  1. says

    Julie…I had to laugh because you’re right… 32 years isn’t a long time. Wait til you wait 52 years to try something as awesome as these cucumber noodles!! I mean…who knew??? I cannot wait to give this a try! It’s one of those V8 moments when you slap your hand upside your head…like, why didn’t I think of that!!!
    Wonderful post! I can’t wait to try this… :-)

    • says

      I’m sure my tastes will change as the years go on! I used to hate oysters…well I thought I did. I wouldn’t touch them with a 10 foot pole. But one day my boyfriend talked me into trying them and ever since then, I’ve been hooked. I was just thinking darn, I’ve been missing out all these years!

      Thanks for stopping by, Purdy!

    • says

      It totally is refreshing and delicious. Thanks for stopping by, Graham! Hope you have a good weekend. woohoo, it’s finally here…well for me anyways. ;)

  2. says

    I saw that same post by Two Peas in their Pod and I’ve been wanting to try cucumber noodles ever since! I haven’t gotten around to it yet, but now after seeing these I think I need to try them soon! I don’t think I have a spiral slicer or a julienne peeler, so I guess I will have to go get one! Your sauce sounds amazing :)

    • says

      You really should try them soon. The julienne peeler is definitely cheaper and will work but if you have the $40 to spend, I’d go straight for the spiralizer. I think once I get one of those I will turn into the veggie noodle queen. ;)

  3. says

    Wow what an amazing recipe. I am waaaaaaay older than you are and this is my introduction to cucumber noodles. I don’t have texture issues, so I like the idea of the carrots. And a mighty fine dressing to boot. It is soooo great to eat ‘pasta’ without worrying about the calories and the carbs. Lol

    • says

      I’m so weird with the textures. I can eat the peels on cucumbers when they are diced but I didn’t like having the peels in the noodles. It was a tedious task to pick out the noodles without the peels – but it was worth it for me. I love raw carrots too but just not as noodles. LOL.

      Hope you enjoy the recipe, Carol! :)

  4. says

    gah! another reason I can’t wait for mine to arrive here in the mail! This looks lovely. Though I reckon if you pass me siracha soy and lime, I’d eat whatever’s under it :)

    • says

      Thank you, Rachel! I really need to get a spiralizer. I would probably make this and other similar dishes if I had one! I used my julienne peeler for this and it was kinda a pain in the butt but not too bad to use. But a spiralizer would be so much easier to use!

  5. suzi says

    silly question but do i use toasted or regular sesame oil? cant wait to whip this up!!

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