4.6/5
(18 Votes)
Ingredients
- 2 hothouse cucumbers
- 2 tablespoons rice vinegar
- 4 teaspoons gluten free soy sauce (or regular if you aren't gluten free)
- 2 teaspoons sesame oil
- 1/8 teaspoon sriracha
- 1/8 teaspoon ginger powder
- 2 tablespoons olive oil
- 1 teaspoon honey (optional - omit if vegan)
Preparation
Step 1
Peel the hothouse cucumbers partially so there are still strips of skin remaining unpeeled
Slice the cucumbers in half and scoop out the seeds with a spoon
Using a mandoline or any other julienne tool, julienne both cucumbers and place the "noodles" in a bowl
I cut my cucumbers in half so they weren't as long and it was easier to use the mandoline
In a bowl, whisk together the rest of the ingredients and pour over the cucumber noodles to taste
Serve immediately
*If you have a spiralizer, you can try to use it for the noodles, but I tried mine and didn't have nearly as much success as I did with my mandolin.*
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