While living in Maryland, we frequented an award winning sushi house just minutes from our house. We don’t eat out a lot, but when we do, you could almost bet that we would go to the sushi house.
And I would almost always get their cucumber salad as a starter to my meal.
Since moving to Pennsylvania, I was really missing my sushi house and the cucumber salad I would always get. So I decided to make it myself.
Okay, so the real truth of the matter is that I needed another excuse to bust out my Spirelli. I love this thing, guys. Like really, really love it. A whole lot.
In all seriousness – I’ve used it every day since I got it in the mail. If you haven’t jumped on the Spirelli bandwagon, now’s a good time. You’ll thank me later I have a bunch more ridiculously good recipes in the works using this brilliant contraption. So far, I’ve only been able to find it online. I got mine HERE.
This recipe is spot on for the cucumber salad I would always get at my sushi house.
This makes a great lunch, side dish for dinner or quick salad on the go. Top it with some avocado and you’ve got one tasty little dish! It also pairs beautifully with my sesame crusted salmon recipe!
- 2 cucumbers, spiralized into noodles using this (you can leave the
outer peel on or off)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut aminos, tamari or organic soy sauce
- 1 tablespoon apple cider vinegar
- optional: 1 teaspoon pure raw honey
- toasted sesame seeds
- avocado slices, sliced
- green onions, sliced
- Combine the garlic, ginger, oils, coconut aminos, vinegar and honey (if using) into a small
bowl and stir to combine.
- Toss the cucumber noodles with the dressing and refrigerate at least 10 minutes.
- When ready to serve, top each serving with green onion, toasted sesame seeds
and sliced avocado.
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