My inspiration for gluten/dairy free chilled cucumber noodles came from a fantastic site I found called inspiralized. I would have never thought to use my spiralizer for a cucumber let alone all the other ways I found on that site!
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Chilled Cucumber Noodles
- WHISK in a bowl that will fit all the noodles; 1 tbsp. coconut liquid aminos, 1 tsp. toasted sesame oil, 1-2 tsp. local honey, 1 tsp. garlic powder, 1/2 tsp. ground ginger, 2 tbsp. lime juice, 1 tbsp. sesame seeds, 1-2 tsp. chia seeds, a handful of fresh chopped flat-leaf parsley, and S/P.
- PEEL 1 English cucumber, cut the ends, and cut in half.
- SPIRALIZE cucumber. I like to pull the long noodles to make them a little shorter so they are easier to eat.
- PLACE them onto some paper towels and wring out some of the moisture. Place them into the bowl with the sauce.
- PEEL 1 large carrot, cut in half, and cut the ends off. Use the vegetable peeler to create ribbon like noodles and place them into the bowl with the sauce.
- ADD some sliced green onions and fluff/stir it together with a fork.
I ate this chilled cucumber noodles dish for lunch and it was sooooooo GOOD! I’m sure it would do alright in the fridge, but I ate the entire dish in one sitting. I will try this one again sometime and let you know if it does well in the fridge;)
Thank you Ali and please check her site out for a ton of inspiration @ inspiralized.com!
Grateful Day – I am grateful to have had a longer period of time to get this house packed than I’m used to!
Do you have a spiralizer and more importantly do you use it?
Thank you for listening!