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

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on FacebookTwitterPinterest, and Instagram for all of the latest updates.


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


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  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!

  5. 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. 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.

  6. 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!!!!

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

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

  9. 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. 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!

  10. 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!

  11. 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!

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

  13. 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! :)

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

  15. 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.

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

  17. 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!

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

  20. 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!

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

  22. 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.

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

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

  25. 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!