Cucumber Noodles with Coconut Lime Cumin Dressing
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.
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.
The 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.
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.
Place the “noodles” in a strainer over a bowl and let them drain while you are making the dressing.
Cucumber Noodles with Coconut Cumin Lime Dressing
Serves 4
- 4 medium to large cucumbers
- 1/2 cup cashews, soaked until soft, rinsed and drained
- 1 young Thai coconut, flesh from (about 1 cup and save the water)
- 4 limes, juice and zest from
- 1/4 cup coconut water (from above coconut)
- 1 teaspoon raw chili garlic sauce
- 1 teaspoon fresh grated ginger
- 2 teaspoons cumin
- 2 tablespoons black sesame seeds
- 4 scallions (green onions) thinly sliced
- Himalayan salt (I use 4 grinds or 1/4 teaspoon)
- Slice cucumbers into noodles (see instructions above). Set two of the cores aside to add to the dressing. See pictures above for directions. Set noodles in strainer to let excess water drain.
- Place two cucumber cores, cashews, coconut, lime juice (not zest), coconut water, chili garlic sauce and cumin into a high speed blender and blend until smooth.
- Stir in zest, black sesame seeds and onions. Pour over noodles and mix well. Salt to taste.
Ramona wrote on October 30, 2013
I made this tonight and it was great! Very tasty!
Pleschette wrote on October 26, 2013
Looks so tasty. Will definitely give this a try!
Maureen wrote on October 26, 2013
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
Isabel Oliveira wrote on October 22, 2013
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*
suzanne wrote on October 22, 2013
where can i Purchase a Benriner?
I love your food and not only is delicious but the presentation is very impressing
Thanks
ManyBlessings
Suzanne
Susan wrote on October 23, 2013
Click on the link and it will take you right to the page to buy one. It’s right under the cucumber noodle picture.
Barbara Weith wrote on October 21, 2013
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 ( – ;
chiara wrote on October 21, 2013
Thank you! I am so glad to receive your newsletter!
sue wrote on October 21, 2013
Hi, I live in the UK, what can I use instead of Thai coconut? Could I soak some desiccated coconut? Thanks
Susan wrote on October 21, 2013
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.
Carolyn wrote on October 21, 2013
I cannot WAIT to try this. Thank you so much!