Zucchini noodles. Yeah. Yeah. Yeah. We’ve all been there, done that. Now cucumber noodles...who knew? This recipe is a riff on my mom’s cucumber salads I grew up eating. My mom would toss together some sliced cucumber, onion, ACV and a little salt and pepper and let me tell you it was the perfect addition to whatever we were eating for dinner. So good!
For this particular recipes I wanted to go with some Asian flavors. I used rice wine vinegar instead of ACV, as well as sesame oil and a few sprinkles of togarashi. I know what you’re thinking, “toga…what?!”
Togarashi is a Japanese Mixed Chili Pepper. This traditional seven-spice mixture is a blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger. You can find togarashi at Asian markets.
This recipe couldn’t be any simpler. It takes just seconds to put together AND tastes even better the next day.
***You will need a spiralizer to turn your cucumbers into noodles. This is my new favorite kitchen gadget. You can find them on amazon or at most cooking stores. I bought mine at Sur la Table for $15.
Asian Cucumber Noodle Salad
- 1 English cucumber (seedless), spiralized
- 2 tbsp diced red onion
- 1 tsp sesame oil
- ¼ cup rice vinegar
- 1 ½ tsp sugar
- Pinch of red pepper flakes
- Pinch of sesame seeds
- A few dashes of togarashi (optional)
Whisk to combine the sesame oil, rice vinegar, sugar and red pepper flakes. Toss vinegar mixture with noodles and onion. Refrigerate for a minimum of two hours before serving. Add sesame seeds and togarashi before serving.
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