Cucumber Noodle Salad

Ever see green noodles? These are cucumber.

Do you have a lot of tools/pans in your kitchen pantry? I have way to many but I NEED them. Never know when I might need one of them to make something special. The spiralizer is my newest gadget. See picture of my pan pantry below and this doesn’t even include my gadgets hiding away in my drawer or mini tart tins and cookie cutters in pull out bins. I even have a strawberry huller/pinfeather plucker and I never intend on plucking a chicken.

I first tried making cucumber noodles when I made my Spiralized Veggies with Salmon; now, I’m on the search for anything to twist out of my Paderno Pro 4 Blade Spiralizer. English cucumbers definitely work the best if you can find them.

Yikes, it is almost swimming season and if we start heating our pool this month then I’m in trouble (the dreaded swimsuit season is here). Aren’t we all looking for new recipes for the summer to take to get togethers? Honestly, I don’t think I will ever get tired of cooking and trying out new recipe as long as there is someone around to try them out and with my husband I can always count on getting a thumbs up or thumbs down. I hope for a thumbs up, of course, and the thumbs down never make it on this blog.

I kind of merged these two recipes (and when do I ever leave a recipe alone). I wanted to try the original with just the green cucumbers because it look so fresh and crisp for a warm day. But, also had a Thai version. So with a wave of the magic wooden spoon, I took some ingredients from each recipe and merged them. The purple carrots with orange centers made a beautiful salad. The carrots I found at Whole Foods. Sometimes you can actually find red, purple, orange, and yellow carrots.

Hope you have a spiralizer or you are motivated to buy one. If you try this recipe please leave a comment.

Here’s how you comment on this blog — Scroll down past where it says “continue reading”, there are three pictures that say “you might also like” and below that there is a line that says “Tags” — there you will find “leave a comment” — sure would love to hear from you whether you have tried the recipe, have a question or have put it in your recipe box to try in the future. Also, would like to hear if there is anything you would like me to cook in the future.

BLAST FROM THE PAST: Since I have told you about my pan pantry and gadgets, you have to take a look at My Kind of Hardware post I did after we returned from Spain. I always bring back some kind of cooking gadget from trips. From Bruge, years ago, I brought back a tiny wooden scoop (1 1/2″) that I use in my salt dish.


Mix the oil, lemon juice and spices together and whisk until blended.


Mix the honey and rice vinegar together and set aside.


If you decide to add in some color, spirals the purple carrots. They are orange inside and that’s why these look like two kinds of carrots.

IMG_5946Just the cucumber and green onions. Or,


With the carrots. At she adds bell pepper and chick peas with her Thai version which has the same dressings.


My “pan” pantry has many sizes of bread pans from 1 lb. loaves all the way down to some 1″x2″ pans (I have 20 of those), 2 woks, bamboo steamer, pressure cooker, asparagus steamer, bouchon molds to make chocolate corks (everyone needs at least 3 of those), tart pans of all sizes, cake pans, terrines, several sizes springform pans, mini cheesecakes, roasters, mandolin, 18 cast iron skillets, a bloomin’ cutter (never used that one), cannoli forms, krumkake molds, shortcakes, madeleines, x’s and o’s molds. i’m sure there is something hiding away in there I have forgotten about. I’m using the madeleine pan this week to make some lemon madeleines for craft circle.

Cucumber Noodle Salad
A cool and refreshing cucumber salad made with spiralized cucumbers.
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  1. 1-2 English cucumbers
  2. 1 bunch green onions
  3. 1 Tbsp. sesame seeds
  4. 1 Tbsp. chia seeds (I used black sesame seeds)
  5. 3 Tbsp. fresh lemon juice
  6. 3 Tbsp. olive oil
  7. 2 Tbsp. apple cider vinegar
  8. 1/4 tsp. salt or to taste
  9. 1/2 tsp. dried dill weed
  10. 1/4 tsp. garlic powder
  11. 1 tsp. fresh minced garlic
  12. 1/2 c. fresh chopped cilantro, plus more to garnish
  13. 1-2 large purple (or orange carrots), optional
  14. 3 Tbsp. honey
  15. 2 Tbsp. rice vinegar
  16. 1/2 c. chopped peanuts, optional for garnish
  1. Combine the lemon juice, olive oil, apple cider vinegar, garlic powder, dill weed, salt and minced garlic. Whisk until emulsified.
  2. Using the spiralizer tool, turn your cucumber and carrot (if you are adding carrot) into noodles. I use the medium or large blades. Put the noodles into a serving bowl.
  3. Pour the dressing over noodles and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be.
  4. Whisk together the 3 tablespoons of honey and the rice vinegar and pour over the salad.
  5. Top with extra chopped cilantro and sprinkle on the sesame seeds and chi seeds. If using chopped peanuts, add them now and lightly toss.
  1. I changed a few of Peas and Crayons ingredients. I thought it needed more spice and also a little more honey than her recipe called for.
Adapted from Peas and Crayons
Adapted from Peas and Crayons
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