Refreshing Cucumber Noodle Salad: Ready in Just 10 Minutes
Thank you for reading this post, don't forget to subscribe!Looking for a refreshing and light dish that’s perfect for those hot summer days? This 10-minute cucumber noodle salad is just what you need! It’s a delightful mix of flavors with a hint of nuttiness from black sesame seeds, a savory kick from soy sauce, and a touch of tangy rice vinegar. This salad is not only healthy and delicious but also incredibly quick and easy to make. Whether you’re looking for a quick lunch or a tasty side for your summer BBQ, this cucumber noodle salad is sure to be a hit. Enjoy the freshness and simplicity of this perfect summer dish!
Cucumber Noodle Salad Notes About the Ingredients
- Cucumber: A large, firm cucumber is ideal. English cucumbers work particularly well due to their minimal seeds and thin skin.
- Black Sesame Seeds: These add a nutty flavor and a beautiful contrast to the green cucumber. White sesame seeds can be used if black ones are unavailable.
- Soy Sauce: Provides a savory umami flavor. Use low-sodium soy sauce if you prefer less salt.
- Sesame Oil: This adds a rich, toasty flavor to the salad. Use toasted sesame oil for the best taste.
- Rice Vinegar: Adds a mild acidity that balances the flavors. Apple cider vinegar can be a substitute.
- Garlic: Freshly minced garlic gives a pungent, aromatic flavor.
- Red Chili: Optional for those who enjoy a bit of heat in their salads.
Tips for Making the Best Cucumber Noodle Salad
- Use a Spiralizer: For best results, use a spiralizer to turn your cucumber into noodles. If you don’t have a spiralizer, you can use a julienne peeler or a mandoline.
- Drain Excess Water: Cucumbers have a high water content. After spiralizing, lightly salt the cucumber noodles and let them sit for a few minutes. Then, gently squeeze out any excess water.
- Toast the Sesame Seeds: Lightly toasting the sesame seeds in a dry pan for a few minutes can enhance their flavor.
- Balance the Dressing: Adjust the soy sauce and rice vinegar to taste. Some may prefer a more acidic kick or a saltier taste.
Cucumber Noodle Salad Serving Suggestions
This cucumber noodle salad is a fantastic vegan-friendly dish that can be enjoyed in various ways. Here are some vegan serving suggestions to make the most of this refreshing salad:
- As a Side Dish: Serve this cucumber noodle salad alongside your favorite vegan main dishes. It’s a perfect accompaniment to grilled vegetables, veggie burgers, or plant-based sausages. The light and crisp flavors of the salad complement the savory and hearty nature of these dishes beautifully.
- With Tofu or Tempeh: Pair the salad with grilled or pan-fried tofu or tempeh for a protein-packed meal. Marinate the tofu or tempeh in a blend of soy sauce, sesame oil, and garlic before cooking to enhance the flavors. The combination of the savory tofu or tempeh with the fresh cucumber noodles creates a satisfying and balanced dish.
- Topped with Avocado: Add slices of creamy avocado on top of the salad for extra richness and healthy fats. The smooth texture of the avocado pairs wonderfully with the crisp cucumber noodles, making each bite more indulgent and satisfying.
- In a Wrap: Use the cucumber noodle salad as a fresh filling for lettuce wraps, collard green wraps, or rice paper rolls. Simply spoon the salad into large lettuce or collard leaves, or roll them up in soaked rice paper for a portable and convenient meal. These wraps make for a great appetizer or light lunch.
- Over a Bed of Greens: Create a more substantial salad by serving the cucumber noodles over a bed of mixed greens such as arugula, spinach, or kale. Add some cherry tomatoes, shredded carrots, and a sprinkle of nuts or seeds for extra texture and flavor. Drizzle with additional dressing if desired.
- With Quinoa or Brown Rice: Serve the cucumber noodle salad over a base of cooked quinoa or brown rice for a more filling and nutritious meal. The grains add a hearty element to the salad, making it a complete and satisfying dish. You can also add some roasted chickpeas or edamame for extra protein.
- With Vegan Sushi: Pair the cucumber noodle salad with vegan sushi rolls for a delightful Asian-inspired meal. The light and refreshing flavors of the salad complement the rich and savory taste of the sushi, creating a balanced and enjoyable dining experience.
- As a Refreshing Snack: Enjoy a small bowl of cucumber noodle salad as a refreshing and hydrating snack. Its light and crisp nature makes it a perfect choice for a quick pick-me-up without weighing you down. It’s an excellent option for a healthy snack between meals.
- With Vegan Stir-Fries: Serve the salad alongside a hearty vegan stir-fry made with tofu, tempeh, or a variety of colorful vegetables. The refreshing cucumber noodles provide a nice contrast to the warm and savory stir-fry, creating a well-rounded meal.
No matter how you choose to enjoy it, this cucumber noodle salad is sure to add a burst of freshness and flavor to your vegan meals.
Cucumber Noodle Salad Storing
- Refrigeration: Transfer the cucumber noodle salad to an airtight container. This helps to prevent the salad from absorbing any odors from other foods in the refrigerator and keeps it fresh. Store the salad in the refrigerator for up to 24 hours. It’s best to enjoy the salad within this time frame to ensure the cucumbers remain crisp and flavorful.
- Separate Dressing: If you plan to store the salad for a few hours before serving, consider keeping the dressing separate. Mix the sesame oil, soy sauce, rice vinegar, and garlic in a small jar or container. Store the cucumber noodles and dressing separately in the refrigerator, and combine them just before serving to maintain the salad’s texture.
Long-Term Storage
- Prepare in Advance: For longer storage, you can prepare the components of the salad ahead of time. Spiralize the cucumber and store it in an airtight container with a paper towel at the bottom to absorb excess moisture. Keep the cucumber noodles in the refrigerator for up to 2 days.
- Dressing Storage: The dressing can be made in advance and stored in a sealed jar or container in the refrigerator. It will keep well for up to a week. Shake the jar before using to ensure the ingredients are well mixed.
- Freezing: Not recommended for cucumber noodle salad. Cucumbers have a high water content and will become mushy and lose their crisp texture when thawed. For best results, always prepare the salad fresh or store it in the refrigerator for short periods.
Tips for Keeping the Cucumber Noodle Salad Fresh
- Avoid Excess Moisture: Cucumbers release water over time, which can make the salad soggy. To minimize this, lightly salt the cucumber noodles after spiralizing them and let them sit for a few minutes. Then, gently squeeze out the excess water before mixing with the dressing.
- Use Fresh Ingredients: The fresher the ingredients, the better the salad will taste and store. Use a fresh, firm cucumber and high-quality sesame oil and soy sauce for the best results.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, you can prepare the cucumber noodle salad ahead of time, but for the best texture and flavor, it’s recommended to store the components separately and combine them just before serving. Spiralize the cucumber and store it in an airtight container with a paper towel to absorb excess moisture. The dressing can be made in advance and stored in a sealed jar in the refrigerator. When ready to serve, mix the cucumber noodles with the dressing for a fresh and crisp salad.
2. How can I prevent the cucumber noodles from getting soggy?
Cucumbers have a high water content, which can make the salad soggy if not handled properly. To prevent this, lightly salt the cucumber noodles after spiralizing and let them sit for a few minutes. This process, known as “sweating,” helps draw out excess moisture. Afterward, gently squeeze the noodles with a paper towel to remove the water before mixing them with the dressing.
3. Is this salad suitable for meal prep?
While cucumber noodle salad is best enjoyed fresh, it can still be suitable for short-term meal prep. Prepare the cucumber noodles and store them separately from the dressing to maintain their crispness. When ready to eat, combine the noodles with the dressing. This method helps ensure the salad remains fresh and flavorful even if prepared a few hours in advance.
4. Can I customize the ingredients?
Absolutely! This salad is highly customizable. You can add other fresh vegetables like thinly sliced bell peppers, carrots, or radishes for extra color and crunch. For added protein, include edamame, chickpeas, or tofu. Feel free to adjust the seasoning to your taste, adding more soy sauce for saltiness, rice vinegar for tanginess, or sesame oil for a richer flavor.
5. What can I use as a substitute for rice vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Both alternatives provide a similar tangy flavor. Start with a smaller amount and adjust to taste, as these substitutes can be slightly stronger than rice vinegar.
Equipment
- Garlic press (optional)
This 10-minute cucumber noodle salad is a quick, healthy, and delicious option for any meal. With a few simple ingredients and easy preparation steps, you can enjoy a refreshing dish that will delight your taste buds. Perfect for hot days or as a light side, this salad is sure to become a favorite. Enjoy!
More Delicious Salad Recipes:
10-Minute Cucumber Noodle Salad Recipe
This light and refreshing cucumber noodle salad is perfect for a quick lunch, side dish, or a healthy snack. Enjoy!
Ingredients
- 1 large cucumber
- 1 tbsp black sesame seeds
- 1 tsp soy sauce
- 2 tbsp sesame oil
- 1 tsp rice vinegar
- 1 clove of garlic, minced
- 1/2 red chili, thinly sliced (optional for garnish)
- Pinch of salt
Instructions
- Wash the cucumber. Using a spiralizer, julienne peeler, or mandoline slicer, create long, thin noodles from the cucumber.
- Lightly salt the cucumber noodles and let them sit for a few minutes to draw out excess moisture. Then, gently squeeze the noodles with a paper towel to remove the water.
- In a small bowl, combine 1 tsp soy sauce, 2 tbsp sesame oil, 1 tsp rice vinegar, and 1 minced clove of garlic. Mix well until the ingredients are fully incorporated.
- (Optional) In a dry pan over medium heat, toast the black sesame seeds for a few minutes until they are fragrant. Be careful not to burn them. This step is optional but enhances the nutty flavor of the seeds.
- Place the cucumber noodles in a large mixing bowl.
- Pour the dressing over the cucumber noodles and toss gently to coat the noodles evenly.
- Sprinkle the toasted black sesame seeds over the salad.
- If you enjoy a bit of heat, garnish the salad with thinly sliced red chili.
- Transfer the salad to a serving dish and enjoy immediately for the best texture and flavor.
Notes
- For the best texture and flavor, serve the cucumber noodle salad immediately after preparing it. Cucumbers have a high water content and can become soggy if left to sit for too long. If you need to prepare the salad in advance, keep the cucumber noodles and dressing separate, and combine them just before serving. This will help maintain the crispness of the noodles and ensure a fresh, vibrant salad.
