I love spiralized veggies. They soak up the flavor of sauces so easily, they are tender and most of all fun to eat! I’ve tried zucchini, beets, sweet potatoes, butternut squash, carrots…but cucumber! If you don’t have a spuralizer, I do recommend purchasing one. They are most simple kitchen gadget and so versatile to use. Whether you are trying to replace noodles in a dish, create a crisp salad like this one, or if you want to tackle my egg nests!
I hadn’t done cucumber before until just the other day. I used my spiralizer to whip up some of the “noodles” and they were so fresh and crisp, and they held together nicely. I was nervous that they might be soggy, but to my surprise it was quite the opposite. They were just as crisp as zucchini. You could salt them a bit before hand and then rinse them to remove some of the water, but I didn’t feel it was necessary. This delicious cucumber noodle salad will be a summer repeat. I dressed the noodles in an Asian inspired sesame soy dressing and topped with crushed roasted cashews. I had this one two days in a row! It was the perfect side with some Seared Arctic Char and crispy mini potatoes. I highly recommend trying the cucumber for a crunchy light salad. You can use any cucumber here, but English cucumber are a little easier to work with. This could be a vegan meal in itself.
- 1 English cucumber
- 2 tablespoons coconut water
- 1 tablespoon coconut aminos
- 1 tablespoon tamari soy sauce or liquid aminos
- 1/2 teaspoon garlic powder
- 1/2 teaspoon honey
- 1/3 cup carrots, shredded
1/4 cup roasted cashews, crushed or finely chopped
- Spiralize the cucumber
- In a small bowl, mix together coconut water, coconut aminos, soy sauce, garlic powder and honey.
- Toas the noodles in the dressing.
- Top with carrots and cashews.
- Serve alone or with a protein and starch of choice.