Tahini Cucumber Noodles

Crunchy cucumber strands offer a cool spin on classic pasta salads, giving you a fresh, water-packed option that's great for hot weather or when you want something light. This cucumber noodle dish with creamy tahini dressing packs a satisfying crunch while staying gluten-free, Whole30-approved, low in carbs, and keto-friendly.

I whipped up these cucumber noodles for the first time during a scorching summer when I couldn't bear turning on my stove. The cool snap paired with smooth tahini sauce was so good that I now make it weekly, especially when the farmers market has fresh cucumbers in stock.

Picking Your Ingredients

• English cucumbers: They work best since they've got thinner peels and not many seeds.
• Tahini paste: Look for one that drips slowly but isn't too thick.
• Fresh lemon juice: It makes everything pop way more than the stuff from bottles.
• Fresh garlic: Gives you a much bolder kick than the pre-chopped kind.
• Olive oil: Getting the good stuff adds flavor and good fats.
• Sea salt: Brings out all the tastes without drowning out the mild cucumber.

Making Perfect Cucumber Strands

Getting Good Spirals:

Make long, unbroken noodles by putting the cucumber right in the middle of your spiralizer. Push gently but firmly as you turn the crank.

Dealing With Moisture:

Toss your noodles with a bit of sea salt and let them sit in a strainer for 5 minutes. Pat them down with paper towels to get rid of extra water.

Mixing The Sauce:

Stir together tahini paste, lemon juice, crushed garlic, olive oil, salt, and pepper until it's all smooth. Add tiny splashes of water if it's too thick.

Putting It All Together:

Mix the cucumber noodles with as much tahini sauce as you want. Eat right away with some sesame seeds or fresh herbs on top.

My grandma always said cucumbers were the perfect summer veggie. She'd cut them super thin and we'd have them with every hot-weather meal. This dish brings back her smart idea but with a modern twist.

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Tasty Food Matches

This cool cucumber salad goes wonderfully with Middle Eastern food. Try it next to some grilled lamb kofta for a nice mix of cool crunch and warm spicy flavors. If you're into seafood, it tastes amazing with keto-friendly salmon that's been marinated.

Ways To Switch It Up

Try playing with different flavors by using basil pesto instead of tahini. For an Asian feel, mix together some sesame oil, rice vinegar, and a touch of honey. Can't do nuts? Just swap in sunflower seed butter for the tahini. Toss in some cherry tomatoes, red onion slices, or chopped bell peppers for more color and nutrients.

Keeping It Fresh

Always keep your cucumber noodles away from the sauce until serving time. Store them in the fridge with paper towels in the container for up to two days. The tahini sauce can last a week in a sealed jar, but let it warm up a bit before using it. Don't try freezing cucumber noodles because they'll turn mushy and watery.

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What makes cucumber noodles so great is how many ways you can use them and how easy they are to make. Whether you have them as your main meal or on the side, they show that fancy eating doesn't need complicated steps or weird ingredients you can't find.

Frequently Asked Questions

→ Do you have to use a spiralizer for cucumber noodles?

A spiralizer works best for the noodle shape, but you can make ribbons with a vegetable peeler if needed. The texture will be a bit different though.

→ Why is salting the cucumber noodles important?

Salting draws out extra water, keeping the dish from turning soggy. It also helps the noodles stay a little crisp.

→ Can cucumber noodles be prepped early?

You can spiralize them a day ahead, but add salt just before serving. Store the noodles in the fridge wrapped in a paper towel.

→ What’s a good substitute for tahini?

No tahini? Swap it out! Try a vinaigrette, Greek yogurt dressing, or even peanut sauce if you’re not following any dietary rules.

→ Do cucumber noodles hold up well for meal prep?

They’re best eaten fresh, but you can prep by keeping the noodles and sauce apart. Mix them just before eating to avoid soggy noodles.