Chilled Sweet and Sour Cucumber Noodles

Chilled Sweet and Sour Cucumber Noodles from #recipe #healthy

I used a mandoline for the first time when I was in culinary school. The thing scared the bejeezus out of me. Something about gliding clunky foods across a slippery surface and onto a razor-sharp blade just didn’t register as “safe” in my mind. But a few homemade coleslaws, potato chips and cucumber salads later, and I had traded fear for fascination. How could such a tiny, non-electronic gadget produce such perfect slices and slivers and juliennes and … noodles?

Turn off the stove and step away from the carbs because there’s a new noodle on the block and he is sweet, spicy, sour and seriously good for the ol’ bikini bod. All it takes to transform summer’s freshest cukes into noodles is either a mandoline or a spiralizer. But if neither of those gadgets are in your kitchen (or your foreseeable future), consider this recipe for Chilled Sweet and Sour Cucumber Noodles the ultimate test of your knife skills … and endurance.

Chilled Sweet and Sour Cucumber Noodles

Chilled Sweet and Sour Cucumber Noodles

Chilled Sweet and Sour Cucumber Noodles

Chilled Sweet and Sour Cucumber Noodles

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Chilled Sweet and Sour Cucumber Noodles

Yield: 4 servings

Prep Time: 2 hours (includes chilling)


2 medium cucumbers, peeled
1/2 cup diced red onion
3/4 cup rice vinegar
2 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 teaspoons white sesame seeds

Equipment: a mandoline or spiralizer


Attach the julienne blade to the mandoline and adjust it to the 1/8-inch-thick setting. Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core. Rotate the cucumber a quarter turn and continue slicing and rotating until you've cut the entire cucumber. Repeat the slicing process with the second cucumber then transfer the cucumber noodles to a medium bowl.

Add the red onion, rice vinegar, 1/4 cup water, sugar and crushed red pepper flakes (optional) to the bowl. Cover the bowl with plastic wrap and refrigerate the cucumber noodles for a minimum of 2 hours, stirring occasionally, until chilled.

While the noodles are chilling, toast the sesame seeds in a small saucepan over low heat until golden brown.

When ready to serve, use tongs or a slotted spoon to transfer the noodles to serving plates and top with the toasted sesame seeds.

Kelly's Notes:
If you're using a spiralizer instead of a mandoline, simply twist the cucumber into the spiralizer to form noodles.

Recipe by Kelly Senyei of Just a Taste.


44 Responses to “Chilled Sweet and Sour Cucumber Noodles”

  1. #
    Tieghan — August 21, 2013 at 8:16 am

    Whoa! These are gorgeous! I have never done cucumber noodles, but this dish is were I am starting! Sweat and sour anything is always good!

  2. #
    Alison @ Ingredients, Inc. — August 21, 2013 at 9:04 am

    yum! I am totally trying this! Right up my alley

  3. #
    Kalyn — August 21, 2013 at 9:39 am

    Oh yes please! I love everything about this.

  4. #
    Happy Valley Chow — August 21, 2013 at 9:39 am

    Absolutely love this! Never made cucumber noodles before, now I have to try. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  5. #
    Jen @ Jen's Favorite Cookies — August 21, 2013 at 9:47 am

    What an interesting salad! I need to get a mandolin so I can try these cucumber “noodles.” Yum!

  6. #
    Maria — August 21, 2013 at 9:51 am

    Funny, I posted zucchini noodles today! We are always on the same page! Will be trying your recipe very soon!

    • Kelly Senyei replied: — August 21st, 2013 @ 5:51 pm

      We are seriously culinary cousins :)

  7. #
    Maureen C. Berry — August 21, 2013 at 9:54 am

    Kelly! What a clever, low-fat idea for us “Noodle-obsesser’s.” And your photos are gorgeous. I think I need some cuke’s Thanks for the idea.

  8. #
    Meagan @ A Zesty Bite — August 21, 2013 at 10:54 am

    What a fun recipe! Love the look of the veggie noodles.

  9. #
    Kelli @ The Corner Kitchen — August 21, 2013 at 11:40 am

    The mandoline still scares the daylights of of me…but for this salad, I think it’s time to face my fears!

  10. #
    Jamie @lifelovelemons — August 21, 2013 at 12:05 pm

    This is so different and healthy looking! This looks delicious!

  11. #
    Laura (Tutti Dolci) — August 21, 2013 at 1:09 pm

    I love cucumber salads so these noodles are perfect, fab flavors!

  12. #
    Averie @ Averie Cooks — August 21, 2013 at 4:30 pm

    I’ve never made actual cucumber noodles. Ribbons, yes. But not noodles. I do make zucchini noodles with my spiralizer but this is just so creative and gorgeous. Pinned!

    • Kelly Senyei replied: — August 21st, 2013 @ 5:51 pm

      Love ribbons, too! Thanks, Averie :)

  13. #
    Georgia @ The Comfort of Cooking — August 21, 2013 at 5:56 pm

    What an incredible idea, I love this!

  14. #
    Nicole @ Young, Broke and Hungry — August 21, 2013 at 7:14 pm

    Holy moly! Now this is what I call a recipe.

  15. #
    Laurie {Simply Scratch} — August 21, 2013 at 9:33 pm

    I. Love. Every. Single. Thing. About. THIS! Beautiful shots too! <3

  16. #
    Kiran @ — August 22, 2013 at 1:14 am

    LOVE cucumber noodles. I always find a reason to use the mandoline. It’s just so fun. Love this sweet and sour recipe :)

  17. #
    Joanne — August 22, 2013 at 6:53 am

    Okay a mandoline is immediately going on my Amazon wish list!! These noodles look so refreshing!

  18. #
    Stacy | Wicked Good Kitchen — August 22, 2013 at 4:24 pm

    Loving this twist on cucumber salad, Kelly! A new noodle has officially arrived in my low-carb world! Like Averie, I have only made zucchini ribbons. Thank you! Pinning to spread the word!

  19. #
    claire @ the realistic nutritionist — August 22, 2013 at 7:20 pm

    I’ve seen zucchini noodles, but never cucumber noodles. What an awesome idea! PS. I just bought a mandalin and I can’t wait to use it!

  20. #
    Sylvia — August 22, 2013 at 10:00 pm

    Tried tonight and LOVED them. It has quite a bit of liquid so I strained them before serving. Refreshing and lovely. Thank you for all your hard work Kelly.

    • Kelly Senyei replied: — August 23rd, 2013 @ 7:35 am

      Thanks for reminding me to add a note about using tongs or a slotted spoon! So glad you enjoyed them :)

  21. #
    Bobbi Jean — August 23, 2013 at 9:18 am

    This is FABULOUS! I have a mandolin and never once thought of using it to make veggie noodles! Where have I been?!?!? Cant wait to try this. Ive always used mine to make bread and butter pickle ribbons for on sandwiches or campfire dogs.

  22. #
    marla — August 23, 2013 at 10:22 am

    LOVE these “noodles” Kelly….Pinned!

  23. #
    Kumar's Kitchen — August 23, 2013 at 12:07 pm

    Gorgeous and absolutely refreshing noodles,the combination of ingredients is just perfect,love the toasted sesame seeds….terrific recipe :-)

  24. #
    DessertForTwo — August 23, 2013 at 1:47 pm

    whoa. I’m drooling at these! I’m Czech, and we eat LOTS of pickled cucumbers. This dish is right up my alley! Thanks! Pinning! :)

  25. #
    Shelly (Cookies and Cups) — August 25, 2013 at 5:32 pm

    I love a simple recipe like this! Havent gotten much use from my Mandolin but when I do I love it

  26. #
    Cookie and Kate — September 3, 2013 at 8:58 am

    I just got a julienne peeler, which also works well at making vegetable noodles! I want to give this recipe a try soon. Sounds right up my alley!

  27. #
    Bob @ Cooking with an Evolved Dad — September 29, 2013 at 1:17 pm

    Bought a low end mandoline just so I could make this dish…and it was well worth the investment. Loved both the look and taste of these!

  28. #
    Kathryn W. — October 6, 2013 at 5:47 pm

    Great recipe! Do you use plain rice vinegar or “seasoned” rice vinegar (has sugar added)? Thanks!

    • Kelly Senyei replied: — October 6th, 2013 @ 11:40 pm

      Hi Kathryn! I use regular rice vinegar (unseasoned). Enjoy!

  29. #
    Jennifer — January 8, 2014 at 10:22 am

    I made this for my family and they went crazy over it. Thank you for sharing this recipe.

    • Kelly Senyei replied: — January 8th, 2014 @ 10:23 am

      Awesome! So glad you all enjoyed the recipe, Jennifer!

  30. #
    Lucero — January 27, 2014 at 3:47 pm

    Excuse for my probably “very stupid” question, but I’m new at this! I absolutely love this salad and I’m willing to eat healthier! I’m thinking about buying a food processor (thinking I could shred the cucumber like this one), but as I read, you used a mandoline. Do you think a food processor (shredder ) will work for this? thank u for your recipes!

    • Kelly Senyei replied: — January 27th, 2014 @ 4:16 pm

      Not a stupid question at all, Lucero! Yes, you could definitely use the slicing blade to cut the cucumbers for this salad, but I wouldn’t use the shredding blade. Enjoy!

  31. #
    Tara — April 17, 2014 at 3:48 pm

    This was absolutely wonderful! So refreshing. I used my julienne blade to slice the cucumbers and loved the vinegar coating.

    • Kelly Senyei replied: — April 18th, 2014 @ 10:52 am

      Awesome! So glad you enjoyed the recipe!


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