Try this Easy Sesame Cucumber Noodles recipe, or contribute your own.
- 2 tablespoons rice vinegar
- for the sauce:
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 teaspoons minced garlic
- for the rest:
- 3.5 tablespoons soy sauce
- 1/4 up tahini or creamy peanut butter
- 1 tablespoon finely grated ginger
- 2 teaspoons sriracha
- 3 teaspoons white sesame seeds
- 4-5 large english cucumbers blade c, noodles trimmed*
- 4 scallions, diced to garnish
- Carbohydrate 11.6122676875832 g
- Cholesterol 0 mg
- Fat 6.66441109378733 g
- Fiber 2.89995205964318 g
- Protein 4.82410604588841 g
- Saturated Fat 0.940478094334192 g
- Serving Size 1 1 -6 (195g)
- Sodium 11.8554868753269 mg
- Sugar 8.71231562794001 g
- Trans Fat 0.443286428082012 g
- Calories 114 calories
Step-by-step
- In a medium bowl, whisk together the sesame oil, the soy sauce, rice vinegar, tahini (or peanut butter), honey, ginger, garlic and sriracha.
- In a large bowl, toss the cucumber noodles with the sesame sauce. Transfer to a serving bowl and garnish with sesame seeds and scallions.
Watery vegetables ruin many cold salads, typically because cooks fail to account for the high moisture content locked inside thick English cucumbers before tossing them with dressing. Salting the cut ribbons and letting them drain in a colander for twenty minutes removes excess liquid that would otherwise dilute the rich emulsion of tahini, sesame oil, and soy sauce. English varieties contain fewer mature seeds than standard slicing cucumbers, making them structurally sound for spiralizing, yet their cellular walls still hold significant water weight. When multiplying this formulation to feed a larger group, resist the urge to dump all the dressing onto the vegetables at once; instead, reserve one-third of the sauce and add it gradually to maintain proper viscosity without drowning the greens. Tahini and peanut butter thicken considerably when exposed to cold temperatures, so if ingredients have been stored in a refrigerator prior to mixing, whisking in a teaspoon of warm water will help the emulsion form smoothly. Sesame seeds toasted in a dry skillet over medium heat for precisely three minutes develop deeper pyrazines and nutty aromas that raw seeds simply lack. Leftovers should be consumed within twenty-four hours because the salt in the dressing will continue to draw moisture from the cucumber strands, transforming a crisp texture into an unappealing mush.
