What are your top 10 vegetables? I have so many favorite veggies (broccoli, Brussels sprouts, asparagus, cauliflower, eggplant, mushrooms...) but cucumber isn't one of them. It's a nice addition, of course, but I hardly think of it as *the* veggie. But, that's all changed since I developed this cucumber noodle salad on a whim last week. I could literally eat this as my main dish every night through the summer--and in fact, I've made it for lunch or dinner, 4 times over the past one week. Its simplicity of ingredients and preparation belies its amazing flavor--refreshing, sweet, sour, savory. It tastes "sweet" but doesn't have any sugar or even agave--that is just the result of the balance of flavors.
Be prepared to become a cucumber fan! :)
YIELDS
1 serving as main, 2 as side or appetizer
PREP TIME
COOK TIME
TOTAL TIME
- 2 medium sized kirby cucumbers
- 3 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp white miso
- 1 small clove garlic, minced
- to taste gomashio (toasted sesame seeds)
Directions
1. Use a spiralizer to make noodles out of the cucumbers. Use the thinnest setting (angel hair style).
2. In a medium bowl, whisk together vinegar, oil, miso, and garlic until miso is dissolved.
3. Add cucumber noodles to the bowl and toss together. Put in the fridge to chill for at least thirty minutes, and up to one day. The longer it sits, the more cucumber releases its juices, perfecting the flavor. Sprinkle the gomashio on top and enjoy cold! :)
More raw vegan recipes: Watermelon Gazpacho
Veggie Rolls with Thai Peanut Sauce
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Photo: Peaceful Dumpling
Veggie Rolls with Thai Peanut Sauce
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