summer

Summer Craving: Cold & Crunchy Cucumber Noodles

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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updated May 2, 2019
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(Image credit: Apartment Therapy)

I’ve been a fan of zucchini noodles ever since a friend with a spiral vegetable slicer introduced them to me a couple summers ago. But this year I have a new obsession: raw, refreshing cucumber noodles!

Recipes for raw cucumber noodles have been popping up on some of my favorite food blogs and they are the perfect thing to eat during the heat of summer — cool, light and refreshing. Here are a few recipes that have caught my eye:

Recipes to Try

→
Cucumber Noodles in Peanut Sauce at A House in the Hills (pictured)
→
Cold Cucumber Soba at Love and Lemons
→
Chili Lime Cucumber Noodles on Salted Watermelon at The First Mess

There are several different tools that you can use to make noodles from cucumbers, zucchini or other vegetables. I use a mandoline with a julienne attachment (the Benriner is an inexpensive option), but a julienne peeler is another great option that takes up very little kitchen space. On the opposite end, a spiral vegetable slicer takes up a lot of room, but makes it easy to effortlessly turn vegetables into all kinds of noodles.

Tools to Use

→ Benriner Japanese Mandoline Slicer
→ Zyliss Julienne Peeler
→ Paderno World Cuisine Spiral Vegetable Slicer

Do you make vegetable noodles? What are your favorite ways to eat them?

(Image: A House in the Hills)

Filed in:
easy
Gluten-Free
low-carb
Main Dish
pasta
quick