I got one of those veggie spiralizers for my birthday, and I really like it. It’s easy to use and gives us new ways to prepare our vegetables, at least visually (maybe it’s just the novelty of a new gadget; it’s still fun though). We started with a standard zucchini “pasta,” which really does make a good substitute for spaghetti.
Next up was this Asian-influenced cucumber salad – the texture was different than using bigger slices or chunks, and the tiny strands were able to soak up more flavor with their increased surface area. As always, customize this as you see fit – this is just a recommendation. Sprinkle with some peanuts or coconut, or add some lime zest for a little extra zing!
To make the cucumber salad, slice two medium-large cucumbers using the spiralizer. If you don’t have one, a simple julienne would work fine too. Add a splash of toasted sesame oil, rice wine vinegar, and soy sauce (I didn’t measure anything; just do it to taste). Sprinkle some sea salt and red pepper flakes, lots or not, depending on your heat tolerance. Toss and top the salad with chopped fresh cilantro and sesame seeds.
Ingredients
- 2 medium cucumbers, spiralized or julienned
- 1/2 – 1 Tbsp toasted sesame oil
- 1/2 – 1 Tbsp rice wine vinegar
- 1/2 – 1 Tbsp soy sauce
- 1/2 tsp sea salt
- 1/4 – 1 tsp red pepper flakes
- Handful fresh cilantro, chopped
- 1/2 Tbsp sesame seeds
Instructions
- Toss the cucumber with the sesame oil, vinegar and soy sauce.
- Add the salt and red pepper and mix well.
- Before serving, top with the cilantro and sesame seeds.
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