Cucumber Noodle Salad

Prepare cucumbers in a new way by turning them into noodles for this delicious, Asian inspired salad. The sweet dressing and red onions complement our cucumbers perfectly.


  • 2 GREENHOUSE seedless english cucumbers
  • ⅔ cup red onion, thinly sliced
  • ½ cup cilantro leaves
  • 1 red chili, seeded and julienned
  • sesame seeds



  • 2 tbsp rice vinegar
  • 2 tbsp oil
  • 2 tbsp grated onion
  • 2 tbsp mayonnaise
  • 1 tbsp tahini
  • 1 tsp minced garlic


  1. Make cucumber noodles using a spiralizer*, and soak in cold water for at least 30 minutes before serving for best crispness.
  2. Remove from water and dry. Mix with onion, cilantro, and chili.
  3. In a bowl, whisk together: vinegar, oil, onion, mayo, tahini, and garlic.
  4. Toss with noodles and serve immediately sprinkled with sesame seeds.


Chefs Tip

*Spiralizers are available in specialty kitchen stores or large retailers. Alternatively, try a serrated peeler or mandolin for straight noodles.

*Recipe courtesy of Mucci Farms


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