Super Easy Cucumber Noodles
by Healthy Homestead Team
A month ago
Chilled Cucumber Noodles with Sesame Dressing
- 2 large cucumbers (about 1 pound), peeled
- 1/2 teaspoon kosher salt, plus more as needed
- 2 tablespoons rice vinegar
- 1 tablespoon Asian sesame oil
- 1 teaspoon granulated sugar, honey, or coconut sugar (optional)
Toasted sesame seeds or spiced peanuts (optional)
Fit a colander or fine-mesh strainer over a large bowl. Using a spiralizer with the thinnest "noodle" attachment, spiralize the cucumber into long, thin strands. Place in the colander, sprinkle with the 1/2 teaspoon salt, and toss to combine. Let the noodles stand 30 minutes at room temperature. If you don't have a spiralizer, you can also use a vegetable peeler and then slice lengthwise if you want smaller noodles, rather than 'fettuccine' noodles.
Meanwhile, whisk together the vinegar, sesame oil, and sugar in a large mixing bowl until the sugar is dissolved.
When the noodles are ready, add them to the dressing and gently toss to coat. Taste and season with more salt as needed. Sprinkle with toasted sesame seeds if using and serve immediately.
Storage: Store in an airtight container for up to 1 week in the refrigerator, preferably without the sesame seeds. Sprinkle on the sesame seeds just before serving to keep crunchy!
adapted from The Kitchn