What else should I be talking about during this heat wave if not cucumber, mint and ginger? Except this time it’s not a smoothie I made, but the most delicious and addictive raw noodle dish. Or pimped up salad.
Cucumbers are great during summer (and anytime really) as they’re made of more than 95% water and provide much needed hydration. They are also very low in calories which means we could eat as much cucumbers as we want and not worry about it; you could say they are a ‘free veggie’. A half cup of sliced cucumbers has only 8 calories and provides us with more than 10% of the recommended daily intake of vitamin K.*
Did you know that cucumbers are not only green? They come in many sizes, shapes, textures and colors, including white, yellow and orange! Fancy that.
Now onto the cucumber noodles. They’re amazing! Fresh, crispy, refreshing, juicy and with a zing from ginger. I am digging them more than zucchini at the moment. Yes, THAT good. Now, because they are mostly water, they won’t keep you full for a long time. They make a wonderful light lunch or fancy (and simple) afternoon snack, which you can finish off with a raw dessert, like maybe raw vegan ice cream?
- For the dressing:
- 2 TBSP good olive oil
- 1 TBSP walnut oil (or more olive oil)
- 4-5 TBSP lemon juice
- 1 tsp tamari
- ½ tsp freshly grated ginger
- freshly cracked black pepper, to taste
- chili flakes, to taste
- For the noodles:
- ½ large cucumber
- handful of tightly packed fresh mint
- 1 green onion (only the green part), finely sliced
- 2 TBSP sesame seeds
- To make the dressing, combine the ingredients in a small bowl and set aside.
- Prepare the mint (tear it into smaller pieces) and green onion.
- Make the noodles: you can either use a noodle maker or a veggie peeler.
- Add the noodles, mint and green onions to a bowl and pour the dressing on top.
- Gently toss the noodles to cover them in the dressing.
- Top with sesame seeds and serve fresh.