Cucumber Noodle Salad

Often times, I crave pasta at lunch.  I don’t know what it is about twirling noodles on a fork that I find so appealing.  But since I try to be sensible about what I eat, I know that a daily dose of pasta probably isn’t the best choice to be making for the waist line.

I was sitting at work one day, pondering the possibilities of lunch, when the only thing on my mind was pasta… pasta… and pasta.  UGH!  There has to be a way I can combat this pasta craving with a healthier substitute.  (LIGHT BULB)

A few weeks back, I had encountered this handy little tool at William’s Sonoma.  It is a julienne peeler.  Hmm… well that could enable me to make noodles out of nearly any veggie.  An idea was hatched… I will try my hand at making cucumber noodle salad.

Ingredients:
2 English cucumbers
½ red onion
salt
¼ C rice wine vinegar
1 tbsp sugar
1 tsp red pepper flakes (or more depending on desired spiciness)
¼ c water
toasted sesame seeds

Directions:  Peel English cucumber lengthwise to create long “noodles”.  Continue around the cucumber until you’ve reached the core, do not peel the seeded portion. (I just save the middle of my cucumber and cut it into slices for a snack).  In a bowl, salt the cucumber noodles to help extract the water.  If you have time, allow this to sit refrigerated for up to an hour.  (I gave myself about 15 minutes, and my “noodles” were a little soggy, but still eatable).

CucumberNoodle1

While cucumber noodles are refrigerating, thinly slice the onion.  Shoestring slices are preferable to match the noodle consistency of the cucumber.  Blanch sliced onions (this step is optional, I don’t like an overly strong onion flavor because it literally gives me a headache when I eat it, I’ve found that if I just shock them with some boiling water, then drain that the flavor is more palatable).

Mix together ingredients for dressing: rice wine vinegar, red pepper flakes, sugar and water.  Once cucumber noodles are done “draining” combine it with red onion and dressing.  Sprinkle sesame seeds on top and serve.

CucumberNoodles2

Cucumbernoodles3

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