Chilled Sweet and Sour Cucumber Noodles

from 1 votes
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, barbecue potato chips and Hungarian 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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Appetizer

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

Ingredients 

  • 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

Equipment:

  • mandoline or spiralizer

Instructions 

  • 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!

Nutrition

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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Comments

  1. Sandi says:

    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. Kelly Senyei says:

      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.

  2. Sharon Eddy says:

    Could you please put nutritional content on your recipes? Thank you.

    1. Kelly Senyei says:

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

  3. Beth says:

    5 stars
    So refreshing and tasty. Makes a great afternoon snack. Thank you for this recipe!

    1. Kelly Senyei says:

      You are so welcome! Glad you enjoyed the recipe!

  4. Chris says:

    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. Kelly Senyei says:

      Hi Chris! Yes, the water is correct :) Enjoy!

      1. Andrea says:

        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.

      2. Kelly Senyei says:

        Hi Andrea! I’ve added the water to the ingredient list.

  5. Dave S says:

    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. Kelly Senyei says:

      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. Dave S says:

        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. Kelly Senyei says:

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

  6. Kimberly says:

    How long will this keep?

    1. Kelly Senyei says:

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

  7. Kate B says:

    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. Kelly Senyei says:

      So glad you’re enjoying the recipe, Kate!

  8. Kathy Wilkins says:

    Have you ever added a few drops of sesame oil to this?

    1. Kelly Senyei says:

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

  9. Sil says:

    Can you take the sugar out or swap it with something?

    1. Kelly Senyei says:

      You could use honey or a sugar substitute.

  10. sm says:

    I’m note sure what a mandolin is .

    1. Kelly Senyei says:

      It’s a kitchen gadget featuring a blade that allows you to thinly slice food items.

  11. Tanya K says:

    This looked SO good, I just had to try it! Unfortunately no matter what I did, I could not get my spiralizer to spiralize the cucumber, and my cucumbers were pretty firm! I ended up just using my peeler to make thicker ribbon noodles but would love to make the thinner kind! Not sure what I’m doing wrong… any ideas?

    1. Kelly Senyei says:

      Hi Tanya – I use a mandoline to make my cucumber noodles so unfortunately I can’t troubleshoot what went wrong with your specific piece of equipment.

  12. 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!!!!

  13. Patty says:

    Looks refreshing, healthy and delicious.

  14. Amber DeGrace says:

    I just made this for breakfast – delicious! I did use palm sugar instead of white sugar. What a lovely recipe! Cheers.

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed it :)

  15. Kathy says:

    Made this last night, hubby loved it. Only change to recipe is , doubling it. He wanted more!

  16. Kathy says:

    Can’t wait to try this. Sounds great for hot summer evening side dish!

  17. Tara says:

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

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe!

  18. 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!

    1. Kelly Senyei says:

      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!

  19. Jennifer says:

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

    1. Kelly Senyei says:

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

  20. Kathryn W. says:

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

    1. Kelly Senyei says:

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

  21. Bob @ Cooking with an Evolved Dad says:

    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!

  22. Cookie and Kate says:

    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!

  23. Shelly (Cookies and Cups) says:

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

  24. DessertForTwo says:

    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. Kumar's Kitchen says:

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

  26. marla says:

    LOVE these “noodles” Kelly….Pinned!

  27. 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.

  28. 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.

    1. Kelly Senyei says:

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

  29. claire @ the realistic nutritionist says:

    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!

  30. Stacy | Wicked Good Kitchen says:

    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!

  31. Joanne says:

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

  32. Kiran @ KiranTarun.com says:

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

  33. Laurie {Simply Scratch} says:

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

  34. Nicole @ Young, Broke and Hungry says:

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

  35. Georgia @ The Comfort of Cooking says:

    What an incredible idea, I love this!

  36. Averie @ Averie Cooks 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!

    1. Kelly Senyei says:

      Love ribbons, too! Thanks, Averie :)

  37. Laura (Tutti Dolci) says:

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

  38. Jamie @lifelovelemons says:

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

  39. Kelli @ The Corner Kitchen says:

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

  40. Meagan @ A Zesty Bite says:

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

  41. Maureen C. Berry says:

    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.

  42. Maria says:

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

    1. Kelly Senyei says:

      We are seriously culinary cousins :)

  43. Jen @ Jen's Favorite Cookies says:

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

  44. Happy Valley Chow says:

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

    Happy Blogging!
    Happy Valley Chow

  45. Kalyn says:

    Oh yes please! I love everything about this.

  46. Alison @ Ingredients, Inc. says:

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

  47. Tieghan says:

    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!