Chilled Sweet and Sour Cucumber Noodles

Chilled Sweet and Sour Cucumber Noodles from justataste.com #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

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Chilled Sweet and Sour Cucumber Noodles

Yield: 4 servings

Prep Time: 2 hours (includes chilling)

Ingredients:

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

Directions:

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.

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

Comments

  1. 6
    #

    says

    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 :)

  2. 12
    #

    says

    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 :)

  3. 20
    #

    Sylvia says

    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 :)

  4. 21
    #

    Bobbi Jean says

    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.

  5. 28
    #

    Kathryn W. says

    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!

  6. 29
    #

    Jennifer says

    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!

  7. 30
    #

    Lucero says

    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!

  8. 31
    #

    says

    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!

  9. 36
    #

    Leah says

    Great looking recipe. As you describe in your first paragraph, mandolines are dangerous. I just took a big chunk out of my pinky using one last week. ER bills are no fun, so here is another friendly reminder to always use the guard!!!!

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