Tuesday, September 2, 2014
Chilled Sweet and Sour Cucumber Noodles
Did you know I love my new spiralizer? I'm so glad I bought it and it will be packed in the truck when we go to Florida.
I made zucchini "pasta" which was good. Didn't do anything fancy. Steamed the zucchini in a little garlic then added some fresh Parmesan cheese. Yum!
This cucumber salad is delicious and anyone with extra cucumbers in their garden and are tapped out of ideas what to do with them, try this recipe.
Kelly used a mandolin with the julienne blade to cut the cucumbers. I have a mandolin but am deathly afraid of it so another reason to love the spiralizer.
If you don't have a machine to spiralize here's a link from Oh She Glows which shows you in step by step photos on how to do it.
Recipe slightly adapted from Just A Taste
2 medium cucumbers, peeled( used 3 small cucumbers)
1/2 cup diced red onion
3/4 cup rice vinegar ( used garlic rice vinegar)
2 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 teaspoons white sesame seeds ( toasted the sesame seeds)
Wash and dry the cucumbers and cut the ends off.
I peeled the cucumbers but it's up to you if you want to leave the skin on.
Spiralize and set noodles aside. I usually take a pair of scissors and cut the noodles into smaller pieces
Place the red onion, rice vinegar, sugar, crushed red pepper flakes in a small bowl and mix well.
Pour the mixture over the cucumbers and place the bowl with the cucumbers in the refrigerator for a few hours.
When ready to serve, plate the noodles and sprinkle with the sesame seeds.