Cucumber Noodles with Coconut Lime Cumin Dressing

by Susan on October 18, 2013

Vegan Cucumber Salad with Lime Cumin Dressing @Rawmazing.com

It’s 51 degrees with a chance of snow showers in Minneapolis as I sit looking out at pure blue sky. It is 83 degrees where I am at. In my mind, a perfect summer day. But it is fall, and I am once again missing the fall I am used to.

I still haven’t gotten used to the fact that September and October are some of the hottest months in the bay area. I know, I am a wee bit strange. I love winter. On the other hand, it cools off beautifully here at night. Tonight’s forecasted low is 47 degrees. One could call that perfect weather! And I love waking up to the crisp fall air. So, I think I will just count my blessings!

Weather and the seasons have a huge influence on what we feel like eating and cucumber salads are traditionally summer fare. But this cucumber salad has a little something-something going on that makes it perfect for your table any time of year. The ingredients are easy to find at all times and simple to throw together. The dressing is creamy yet refreshing and has a little pop of heat that makes it satisfying even on a cold day. 

Vegan Cucumber Salad with Coconut Lime Cumin Dressing @Rawmazing.com

Cucumber “noodles” are super simple to make with one of my favorite pieces of kitchen equipment, the Benriner Japanese Mandoline Slicer (click on the link to order). I have talked about this mandoline before. I love it. It is inexpensive and does an extremely good job. I have also pointed out that many of the top kitchens I have photographed in use this mandoline. 

Cucumber Salad @Rawmazing.comThe mandoline comes with extra blades like the one above. It inserts quickly and lets you make noodles out of just about any veggie suited to the task. I rarely use the spiralizer anymore simply because this tool is so versatile and I get excellent results with it. 

www.Rawmazing.com

To make the cucumber noodles, you will start by peeling and cutting the cucumber in half (in the middle). Then carefully slice the cucumber over the blade just until you get to the seeds. Stop and do the other side. Then finish with the two sides that haven’t been done yet. Treat the cucumber like it is square and you are slicing all 4 sides down to the seeds. Set the core aside as you will be adding it to the dressing. 

Cucumber Noodles @Rawmazing.com

Place the “noodles” in a strainer over a bowl and let them drain while you are making the dressing. 

www.Rawmazing.com

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{ 30 comments… read them below or add one }

shannon October 18, 2013 at 5:58 pm

Beautiful!!! That looks so good. My mandolin came with an attachment similar to that that I haven’t managed to use before. I think it’s time to bring it out!

matilda linnea October 19, 2013 at 5:41 am

That looks amazing!!

Natalia October 19, 2013 at 1:43 pm

This looks so delicious! Thanks for the recipe!

I am also glad to discover your blog, you’ll be following you!

Faith October 19, 2013 at 2:11 pm

ok, so,,,,,,,the benriner is easier to use than the spiralizer? just confirming. could you specify more what you like about the benriner mandoline? thanks

kimmythevegan October 20, 2013 at 10:52 am

Cucumber noodles???? How have I never thought of this? Cucumber is my favourite veggie and making it into noodles is just super fun sounding =)
You miss fall huh? I moved to the Bay area from Canada a year ago and I do not miss fall (or winter!) at all. I love that it was in the 80′s yesterday. I love that it gets so hot =)

Susan October 20, 2013 at 1:51 pm

@Faith: It is versatile, inexpensive, much easier to use than a spiralizer and holds up better. Easier to clean, also.

Ines October 21, 2013 at 12:36 pm

Awesome recipe! I’m allergic to cashews. Can I replace them by other nuts? Thanks!

Susan October 21, 2013 at 12:40 pm

You could try pine nuts or macadamia nuts. I haven’t tested the recipe with those but they might work. Cheers!

Barbara Weith October 21, 2013 at 1:32 pm

Do the Benriner cucumber noodles have a different look and texture than a spiralizer? The
mouth feel of the noodles (and appearance of course) is always important to me. Just curious–
yours look so appetizing!

Marian October 21, 2013 at 1:35 pm

They do look tempting. Can’t eat cashews either. I’ll be using macadamia nuts I’d say or the pine nuts. It’s what I usually do when need to sub for cashews:) Must try this.

Carolyn October 21, 2013 at 1:38 pm

I cannot WAIT to try this. Thank you so much!

Susan October 21, 2013 at 1:42 pm

They are different because you can stop before you get to the seed core. The spiralizer just uses the whole thing and you get mush with your noodles. Cheers!

sue October 21, 2013 at 4:11 pm

Hi, I live in the UK, what can I use instead of Thai coconut? Could I soak some desiccated coconut? Thanks

Susan October 21, 2013 at 4:17 pm

You can find them in the UK…try Asian grocery stores. I am not sure how well dried coconut would work. It is worth a try but make sure you soak it well, first.

chiara October 21, 2013 at 6:59 pm

Thank you! I am so glad to receive your newsletter!

Barbara Weith October 21, 2013 at 7:01 pm

I love your website with the most beautiful, creative recipes ever!

I understand your missing fall in Minnesota – I’m also originally
from Minnesota, but have lived in California for about 30 yrs.
p.s. I ordered a Benriner ( – ;

suzanne October 22, 2013 at 12:02 am

where can i Purchase a Benriner?

I love your food and not only is delicious but the presentation is very impressing
Thanks
ManyBlessings
Suzanne

Isabel Oliveira October 22, 2013 at 6:41 pm

Oh it looks so fresh and delicious :) pity we don’t have coconuts here in Portugal :( what could i use to replace it?
Thank you*

Susan October 23, 2013 at 12:59 pm

Click on the link and it will take you right to the page to buy one. It’s right under the cucumber noodle picture.

Maureen October 26, 2013 at 4:41 am

I had never heard of a Benriner before I read your recipe, I could not find one in the shops here in Australia but managed to order online, so all ready to make this tomorrow, really looking forward to this becoming my favorite gadget in the kitchen

Pleschette October 26, 2013 at 9:35 am

Looks so tasty. Will definitely give this a try!

Ramona October 30, 2013 at 7:48 pm

I made this tonight and it was great! Very tasty!

Yvonne C. December 14, 2013 at 10:59 am

You should try these cucumber noodles with a mango coconut dressing! Blend almonds (or macadamias) and a ripe mango and raw coconut, and some raw coconut sugar! It’s sooo amazing over cucumber noodles

Desiree March 3, 2014 at 8:32 pm

I’m terribly allergic to cashews… is there a sub you’d recommend?

Rondy March 29, 2014 at 7:36 am

One of the best website with aim at raw-home-made-recipes. Simple, great, healthy and imaginative. Btw that’s how war cooking should be in my opinion. Hehe i sometimes write war instead of raw :D I like it :D

Vanessa April 2, 2014 at 9:38 am

Any alternatives to young coconut meat? None around where we are :(

Zan April 3, 2014 at 11:37 pm

Eating a great big bowl of this as we speak. Fresh and delicious. LOVE IT!

Deborah April 7, 2014 at 12:19 am

this looks amazing and I can’t wait to try it, but I’m new to raw… can you give me an approximate idea how long the cashews will need to soak? thanks!!

Jacque April 7, 2014 at 3:27 pm

This is a great fresh recipe! thanks. I added some chopped cashews to add a firmer texture to the dish.

Susan April 8, 2014 at 11:02 pm

I normally soak them overnight but 3-6 hours or until soft. Cheers!

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