Chilled Sweet and Sour Cucumber Noodles

from 1 votes

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

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Chilled Sweet and Sour Cucumber Noodles

Skip the pasta in favor of Chilled Sweet and Sour Cucumber Noodles!
Author: Kelly Senyei
5 from 1 vote
Chilled Sweet and Sour Cucumber Noodles
Prep Time 2 hours
Cook Time 0 minutes
Total Time 2 hours
Servings 4 servings


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


  • 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, 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 49kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 9mg, Potassium: 243mg, Fiber: 2g, Sugar: 5g, Vitamin A: 183IU, Vitamin C: 6mg, Calcium: 37mg, Iron: 1mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. Kelly, I am 76 and have some weakness . I am considering getting a spiralizer and want to know what you think of an electric spiralizer, instead of a manual. If so, which would you recommend ? Thank you .

    1. Hi Sandi! I don’t use a spiralizer all that often, but I do have some experience with electric ones and find they work well.

    1. Hi Sharon! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  2. Hi Kelly – this sounds so great and it will be perfect to bring to a family get together where my mother-in-law is making fresh spring rolls and my sister-in-law is making Pho. The directions say add 1/4 cup water but the water isn’t in the ingredient list. Just want to be sure I am supposed to add the water.

    Thank you!

      1. I just got done making this for our dinner tonight. I noticed that the water wasn’t in the ingredients as well, so I wasn’t sure what to do. I figured I would just see if it needed to be (if it was a little strong) then I’ll add the water.

  3. HI Kelly,
    Duh…forget my last note. I just didn’t read carefully enough. I now see you say to slice until you get to the core and then flip the cuke. So that answers my question about the seeds and extra water from slicing.

    Would the English cucumber still have to require that process? Aren’t they mostly seedless?

    1. Hi Dave! I’m so glad you’re enjoyed looking through all of the Just a Taste recipes! I haven’t used an English cucumber with this recipe so I can’t say for certain if the process would be the same, however, you are correct that they have less noticeable seeds. Let me know if you give it a shot!

      1. Hi Kelly,
        I can’t believe it’s been so long last I left a comment on this (12/31/2016)but I finally tried this recipe yesterday with the English cucumbers. I used a spiralizer and the recipe was incredible! I didn’t try this with my mandolin with regular cucumbers because the spiralizer makes it so much easier.

        Getting ready to add a comment to your blog entry on the “Greek Pasta Salad with Red Wine Vinaigrette” because I made both to take a picnic to an outdoor concert last night.

      2. Hi Dave! So glad you enjoyed the recipe! And thank you so much for taking the time to comment :)

    1. Hi Kimberly! The sweet and sour cucumber noodles will last a few days if kept in an airtight container in the fridge.

  4. I made this with my spiralizer and it was a HUGE hit. Now I crave it every once in awhile and have to make it. My best friend’s 13-year-old son ate several servings of it. It’s delicious!

    1. Absolutely, Kathy! It’s pretty strong-flavored so I’d start with 1/4 teaspoon and go from there. Enjoy!

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