Cucumber Noodles
Cucumber noodles are the answer when your garden is overflowing, and you've already made every salad you can think of. They take minutes to make, look impressive on the plate, and pair with almost anything you're grilling.
Servings: 2
Calories: 56kcal
Equipment
- spiralizer
- bowl
- colander
Ingredients
- 1 cucumber
- ½ teaspoon Diamond Crystal kosher salt
- 2 teaspoons toasted sesame oil
- ½ teaspoon sesame seeds
Instructions
- Use the spiralizer to cut the cucumber into noodles. If you don't have a spiralizer, you can use a mandoline or a vegetable peeler down the length of the cucumber to create strips.
- Place the cucumber noodles in a colander over a bowl. Sprinkle the kosher salt over the noodles and toss.
- Let them marinate in the salt for 10 minutes to draw out excess moisture.
- Toss in a bowl with toasted sesame oil and sesame seeds before serving.
Notes
Make Ahead Instructions
Spiralize and salt the cucumber noodles up to 6 hours ahead of time. Let them drain in the colander stored in the refrigerator. Wait to add the sesame oil and seeds until right before serving.
If you are taking this to a potluck, line the bottom of the serving bowl with paper towels before adding the salted cucumbers. Keep it cold. Wait to toss with the sesame oil and seeds until serving time.
Storage
If you have leftovers, store them in a covered container in the refrigerator for up to 1 day. Drain the excess liquid before eating.
Nutrition
Calories: 56kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 283mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.4mg
