Recipe: Saucy Chili-Garlic Cucumber Noodles
A quick no-cook recipe for cucumber noodles tossed in a spicy, fragrant chili-garlic vinaigrette.
Serves3 to 4
Prep5 minutes
Cucumber salad has always been a beloved summer classic. It’s pretty much the definition of a simple side — great for lunch in weekly meal plans or as a crowd-pleasing addition to weekend potlucks. But there is something truly amazing that happens when you get out your spiralizer.
Rather than thin slices or half-moons, the spiralizer transforms cucumbers into curly noodles that, when tossed with a spicy garlic dressing with pops of fresh ginger and nutty sesame, become a salad you’ll want to eat on repeat all summer long. It’s equal parts spicy and refreshing, and pairs perfectly with just about anything you’re cooking up.
The Best Cucumbers for Spiralized Cucumber Salad
When it comes to spiralizing, some cucumber varieties work better than others. English cucumbers are our top pick for the job because they’re extra large and nearly seedless. You can find this variety at practically any grocery store (typically wrapped in plastic). Since these cucumbers can be quite long, it’s helpful to cut them in half before spiralizing (or shaving, if you’re using a vegetable peeler — more on this below!). I also recommend cutting the noodles into short pieces with kitchen shears before tossing them with the dressing, which will make for easier eating.
How to Make This Salad Without a Spiralizer
If you don’t have a spiralizer, use a julienne peeler or a basic vegetable peeler to shave the cucumbers into ribbons.
Saucy Chili-Garlic Cucumber Noodles
A quick no-cook recipe for cucumber noodles tossed in a spicy, fragrant chili-garlic vinaigrette.
Prep time 5 minutes
Serves3 to 4
Nutritional Info
Ingredients
- 2 tablespoons
rice vinegar
- 1 tablespoon
toasted (Asian) sesame oil
- 2 teaspoons
tamari or soy sauce
- 2 teaspoons
Asian chili-garlic sauce or sambal oelek
- 1 teaspoon
grated peeled fresh ginger
- 1/4 teaspoon
kosher salt
- 1 1/2 pounds
English cucumbers (2 medium)
- 2 teaspoons
toasted sesame seeds
Instructions
Place the vinegar, sesame oil, tamari or soy sauce, chili-garlic sauce, ginger, and salt in a large bowl and whisk to combine.
Trim the ends from the cucumbers, then cut in half crosswise. Using a spiralizer with the thinnest "noodle" attachment, spiralize the cucumber into long, thin strands. Use kitchen shears to cut the cucumber noodles in half, if desired.
Add the noodles to the bowl with the dressing and gently toss to coat. Sprinkle with the sesame seeds and serve immediately.
Recipe Notes
Spiralizer alternative: If you don't have a spiralizer, use a julienne or vegetable peeler to prep the cucumber instead.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Drain off any accumulated liquid before serving.
