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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{ 52 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!

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matilda linnea October 19, 2013 at 5:41 am

That looks amazing!!

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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!

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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

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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 =)

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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.

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Patricia Robinett December 12, 2014 at 10:45 pm

Susan, I am SO grateful you mentioned the Benringer. I bought one and have been extremely happy with it. I make something like this on a daily basis and look forward to my meals. I use cukes or zukes, carrots or daikon. Love them all. Fresh ginger, fresh hot peppers, fresh garlic, nuts or seeds, coconut oil, lemon, lime… I’m in heaven. Your recipes are wonderful; you are an inspiration.

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Ines October 21, 2013 at 12:36 pm

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

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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!

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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!

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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!

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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.

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Carolyn October 21, 2013 at 1:38 pm

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

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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

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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.

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chiara October 21, 2013 at 6:59 pm

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

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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 ( – ;

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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

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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.

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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*

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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

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Pleschette October 26, 2013 at 9:35 am

Looks so tasty. Will definitely give this a try!

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Ramona October 30, 2013 at 7:48 pm

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

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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

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Desiree March 3, 2014 at 8:32 pm

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

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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

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Vanessa April 2, 2014 at 9:38 am

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

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Zan April 3, 2014 at 11:37 pm

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

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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!!

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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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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.

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Maria April 9, 2014 at 8:39 pm

I made this today it is delicious! I did change the raw chili garlic sauce because I can’t do really spicy…so I took out the chili.
Thank you so much! I love finding new raw recipes!

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aimee April 20, 2014 at 3:39 pm

I’ve just ordered a Benriner, it’ll arrive on tuesday :) I can not wait, to try this recipe (as well as my own, newly figured one), also the mandoline. Since I am a newby raw foodie, my kitchen is still missing a few important equipment like mandoline and food processor, but one by one, I’ll purchase them all. :D Thank you for the tips (now I see that I really don’t have to buy a spiralizer), so I don’t feel like I wasted my 25GBP for a mandoline, it seems I look forward for a real quality one.

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Framboise April 23, 2014 at 1:59 pm

Merci beaucoup :) Thank you for sharing
I just want to try know it’s look so yummy and fresh .

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coconutkissed April 25, 2014 at 2:26 pm

This was so good! It is about to become a go to dish for me! Thanks!

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amanda April 30, 2014 at 11:23 pm

I just made this reciepe ! I didn’t use young coconut -I used the brown hard kind and boy was using the coconut tough! I’d reccomend for convenece useing coconut milk from the store as my sauce did not get creamy -I used a ninja to purree the sauce and it turned out looking like fetta or finely blendered califlour .still tasty though!

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Susan April 30, 2014 at 11:29 pm

Young Thai coconut is completely different from the hard, brown kind. As you found out, it will not work for this as it has a completely different texture.

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Nicole May 5, 2014 at 11:30 am

Could you tell me a brand name for the chili garlic sauce. This is the second time in a week that I have ran across a recipe calling for it and I was unable to find it locally. Thanks!

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Susan May 6, 2014 at 6:37 pm

I make my own raw chili-garlic sauce. The recipe is here: http://www.rawmazing.com/raw-asian-slaw-with-red-chili-peanut-dressing/

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Adrienne May 15, 2014 at 1:02 pm

I made this last night and added yellow bell pepper and watermelon. It was so yummy, I will be making it again. Thanks for all of the fab recipes.

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sarah May 19, 2014 at 2:35 pm

this was very good. next time i would cut back a little on the lime juice and add more cumin to balance out the flavors. i also found that salt sprinkled on top of the noodles i dished up (so not mixed into the whole dish) really enhanced it. thank you for the recipe!

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Stephanie May 29, 2014 at 8:12 pm

Made this for myself, but ended up having to share! I was thinking that I did not like to eat cucumbers…but have lots in the fridge because I juice them. I saw the recipe and thought, why not? It turned out fabulous! I went ahead and made a second batch to pack for lunches the next day. ~ I used raw pecans ~ instead of cashews…This was super delicious, Thank you!

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janet May 30, 2014 at 4:58 am

Hi, can I subsitute the coconut flesh?

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Jess June 2, 2014 at 8:48 pm

This looks amazing. I can’t wait to try it. I have one question, I’m allergic to garlic. Do you have any suggestions on a substitution? Thanks!

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Kat Bryce June 7, 2014 at 3:38 pm

Question…Where does the salt go and when. I didn’t get instructions in the recipe to add it.
Also if I treat the round cucumber like a square to shave off the noodles cutting it in half would defeat the purpose. And I’d have less to hold onto.

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Susan June 7, 2014 at 5:19 pm

The salt is added at the end to taste. You are free to make the noodles any way you wish. This method worked well for me. Cheers!

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Ess June 11, 2014 at 11:26 pm

I was really looking forward to this recipe, but was really disappointed in the lack of flavour in this dish. Quite boring and too much lime zest, also not enough salt or spices to it. Maybe it’s just not my thing, but I would at least add more chilli paste next time and less lime zest.

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Susan August 21, 2014 at 1:45 pm

Hi, Ess, sorry you didn’t like it. A great thing to do is to taste as you are making it so you can adjust the flavors more to your liking. Cheers!

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celeste June 30, 2014 at 4:30 pm

Hi there Susan,
I made this recipe today.
It took me a few days to collect all of the ingredients. The actual prep including the chili sauce was 90 min.
I didn’t have chilis so I used about half as much ground cayenne pepper. The chili sauce was good.
I also substituted soaked almonds and a few brazil nuts for the cashews. Lovely, creamy consistency resulted.
l was afraid to add two whole teaspoons of ground cumin, so I added 1 teaspoon, and it was still on the strong side for me.
I like the consistency of the lime coconut sauce. Very smooth and decadent. I look forward to trying it again.
After my first bite I felt that this recipe would taste better if it sat for a few hours so the cucumber could wilt.
It’s in the fridge now.
I adore your photographic work, you have such a brilliant eye. This website is such a treat !! THANK YOU !!!

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patricia August 9, 2014 at 6:05 pm

I can’t wait to try this dish! It looks so perfect and yummy- going to purchase the mandolin also Yeah! so excited

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Susan August 21, 2014 at 1:24 pm

Hi, Patricia, You will love the mandolin. And the recipe! Cheers!

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Harriet Emily September 8, 2014 at 4:28 am

I haven’t tried making noodles using cucumber before, this looks so delicious i’m going to have to try making some now!

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