Spiralized Cucumber

CUCUMBER Spiralized cucumber is quite different from any of the root vegetables that can be spiralized like celeriac, turnip, and parsnips.

It is softer in texture than zucchini and more plentiful in seeds, so it can get a bit messy and watery.  I like cucumber as the base for a salad or a very light stir fry, but I would be hesitant to put it any heavy sauces as the noodle will disintegrate to just the skin!

Spiralized Cucumber Recipes… what am I waiting for? 

What You Can Expect

  • Medium-length noodles
  • Similar properties as zucchini noodles, but much more watery!
  • A bit of a mess when you spiralize cucumber (read: seeds!)
  • Water separation when left sitting

Preparation

  • Cut off the ends of the cucumber
  • Peel or leave skin on 
  • Recommended blades: 3mm, 6mm, or Flat

Cooking

  • Eat raw (my preference)
  • Sautee for 3-5  minutes (sesame oil is my preference) – don’t over sautee or else will become too soft
  • Responds similarly to heat as zucchini does, and releases quite a bit of moisture –  drain water from noodles after sauteeing.
  • Best applications: Noodle dishes, salads and side dishes  
  • Not recommended for spiralized rice.

Yield

  • 1 medium cucumber = approx 2 cups spiralized cucumber noodles

Storage

  • Store in an air-tight container
  • Store spiralized cucumber for no more than 24 hours – it gets soggy and looses moisture
  • Do not freeze 

Lets get fresh… just add some Cucumber Recipes

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