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
- Cut off the ends of the cucumber
- Peel or leave skin on
- Recommended blades: 3mm, 6mm, or Flat
- 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.
- 1 medium cucumber = approx 2 cups spiralized cucumber noodles
- Store in an air-tight container
- Store spiralized cucumber for no more than 24 hours – it gets soggy and looses moisture
- Do not freeze