If you haven’t heard of spiralizing, be forewarned: I am most definitely on the bandwagon. It’s not a new exercise trend, nor is it a way to turn straight hair into luscious Disney princess locks. Spiralizing is the process of transforming even the most humble of vegetables into delicious long strands (noodles) that are super versatile and fun. My family is not eating a lot more vegetables – often raw – as a result. There are loads of spiral cutter gadgets out there to help accomplish this feat; I happen to like one of the simplest on the market. It’s by Microplane and it’s sturdy and sharp. If you’re more dextrous than I, you can probably use a potato peeler to create long, thin ribbons of cucumber to make this dish but coarsely grating it is also an option. This is quick to prepare and makes a nice change from leafy green salads. If you enjoy this dish, I encourage you to check out this beauty of a salad recipe, made with spiralized zucchini, as is this delicious dish.
- 2 teaspoons (10 mL) white sugar
- 2 tablespoons (30 mL) rice vinegar
- 1 tablespoon (15 mL) fresh lime juice
- 1/4 teaspoon (.75 mL) salt (or to taste)
- 1/8 teaspoon (.4 mL) dried chili flakes (or to taste)
- 1 teaspoon (5 mL) fresh minced garlic
- 1/4 cup (60 mL) olive or canola oil
- 1/2 teaspoon (2.5 mL) sesame oil
- 2 large English cucumbers
- 1/4 cup (60 mL) chopped fresh dill
- 2 tablespoons (30 mL) finely minced chives or green onions
- 1 tablespoon (15 mL) toasted sesame seeds
- In a jar with a tight lid, combine sugar, vinegar, lime juice, salt, chili flakes and garlic. Shake to blend well then add oils and shake again. Taste and adjust seasoning if needed.Set aside.
- Use spiralizer (or vegetable peeler) to turn the cucumber into long strands (‘noodles’). Alternatively, you can also coarsely grate the cucumber.
- Put the cucumber in a medium-sized bowl with half the chopped dill and half the green onions or chives.
- Pour half the dressing over the cucumbers and toss to mix thoroughly. Add additional dressing as needed to thoroughly coat the cucumber without drowning it. Let sit at least 15 minutes or up to 1 hour before serving.
- When ready to serve, use two forks to transfer the cucumber and herbs to a serving plate or bowl, leaving excess moisture behind in original bowl. Top with toasted sesame seeds and remaining chopped dill and green onions.
Serves 2 – 3.