Cucumber Noodles With Asian Peanut Sauce

As I write this, I’m sitting here eating the very bowl of cucumber noodles in the photo above, and they are delicious!

The first time I ever used a vegetable spiral slicer I made cucumber noodles.

They are fresh and crunchy and a delight to eat all spring and summer.

I have loved peanut sauce since the first moment I tasted it.

Here’s a very yummy quick version that can be used as a salad dressing or dipping sauce. You can modify it to your taste and dietary needs. And if you don’t eat peanuts, try making it with almond butter. You’ll still get the Asian flavor from the other ingredients.

Cucumber Noodles With Asian Peanut Sauce
Cook time: 
Total time: 
Serves: 1 serving
  • 1 English cucumber (the kind that come wrapped in plastic)
  • 2 tablespoons chunky organic peanut butter
  • 1 tablespoon organic apple cider vinegar
  • 1 teaspoon raw honey (optional, or use other sweetener to taste)
  • 2 tablespoons organic wheat-free tamari
  • fresh ginger, grated, or powdered ginger (optional or to taste)
  • fresh garlic, grated, or powdered garlic (optional or to taste)
  • red pepper flakes (optional or to taste)
  • red bell pepper for garnish
  • 1 scallion for garnish
  1. Cut the cucumber into thin noodles with a spiral slicer. As you work, let the noodles fall into a bowl, and then toss them with your fingers to break the noodles apart.
  2. To make the peanut sauce, place the peanut butter in a medium bowl and add the vinegar, tamari, and honey (if you are using it). Mash the peanut butter into the liquids with the back of a soup spoon until the mixture is blended. Add the ginger and garlic and stir until blended. Taste and adjust flavors as you like them.
  3. Pour the sauce over the noodles and garnish with bits of red bell pepper, scallion slices, and red pepper flakes (if you like it hot).



InspiralizedI found Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals a few months ago at a cooking store, and I’m very happy I bought it. Did you know you can made vegetable noodles out of carrots, beets, butternut squash, kohlrabi, sweet potatoes, parsnips, and more, in addition to cucumbers and zucchini? And have you ever thought of pear noodles? This book is full of ideas for turning vegetables and fruit into noodles, and then turning them into delightful dishes. Though I don’t always agree with the author’s food choices, I found plenty of ideas to modify to my needs, and spiral slicing is a fun way to add interest to any meal.