Refreshing Cucumber Salad with Clear Rice Noodles

Cucumbers, onions, sesame seeds, mint, parsley, and rice noodles are some of my favorite salad ingredients that I use to make this easy, light, refreshing, and healthy hot weather salad. 

As we delve into the hotter summer months, think cucumber recipes to help combat the heat and stay hydrated and energized. Cucumbers are a delicious low fat and low calorie addition to any meal that help cool you down, nourish your body, and invigorate your taste buds. 

I know it's only the beginning of June, but the temperatures in the Philadelphia area are already sunny and in the upper 80's and low 90's right now, and I'm feeling the heat and humidity!

Truthfully since I've been traveling for over a month, I have been eating out entirely and have not been doing any cooking at all!. 

It's been a shock to have to go back to shopping for groceries, then having to bring everything home, put things away and then actually having to COOK!! It's work- 

It is so much easier to eat out, but of course not as healthy.  Money wise -actually groceries are pretty expensive, so not sure that it costs that much more to eat out for 2 people)

I'm easing into making soup and salads. Yesterday, I made a simple spinach and yellow split pea soup in my Instant Pot as well as this simple cucumber salad.

This salad is not only delicious, but it is also gluten-free, and vegan. It's a vibrant fusion of simple flavors that provide an abundance of health benefits.

You will need:

• Fresh cucumbers: These hydrating gems are the star of the show, offering a crunchy texture and a subtle, refreshing flavor that serves as the perfect base for the salad.
• Clear rice noodles: Delicate and light, these translucent noodles add a delightful chewiness to the dish while keeping it gluten-free and satisfying.
• Optional Colorful vegetables: Think bell peppers, carrots, radishes, red onion, and red cabbage – not only do they lend a beautiful array of colors to the salad, but they also provide essential vitamins, minerals, and antioxidants.
• Fresh herbs: Fragrant cilantro (or parsley) and mint add a burst of freshness and elevate the overall flavor profile of the salad.
• Zesty dressing: A tangy combination of lime juice, rice vinegar, and a hint of sweetness from maple syrup ties everything together, creating a vibrant and tangy dressing that coats every bite.

The Health Benefits:

1. Hydration: With its high water content, cucumbers are incredibly hydrating, helping you stay cool and refreshed on hot summer days.

2. Nutrient-Rich: Packed with vitamins K, C, and B, as well as minerals like potassium and magnesium, cucumbers provide a nutrient boost without adding excess calories.

3. Digestive Aid: Clear rice noodles are gentle on the digestive system, making them an ideal choice for many with sensitive stomachs or dietary restrictions.(always check with your own doctor)

4. Low-Calorie: This salad is light on calories but rich in flavor, making it a guilt-free option for those watching their waistlines or aiming to maintain a healthy weight.

5. Antioxidant Powerhouse: If you add the optional colorful vegetables to this salad it provides a wide range of antioxidants, which may help combat inflammation and support overall health.

6. Vegan and Gluten-Free: By omitting animal products and gluten-containing ingredients, this salad caters to a variety of dietary preferences and restrictions, ensuring that everyone can enjoy a and partake.

   
   

   
   
   
   

   

Ingredients: Serves 2

1 large English cucumber, washed well and sliced very thin (or cucumber of your choice)

4 ounces of clear asian noodles, cooked and drained

1/2 cup of onion half moon slices

2 tablespoons of chopped parsley and or cilantro (your choice)

2 tablespoons of freshly chopped mint

1 tablespoon of sesame seeds (raw or toasted)

Optional: 1/4 teaspoon (or less) hot pepper seeds

1/4 cup of rice vinegar (or more to taste)

1 tablespoon of freshly squeezed lime juice 

1/2 teaspoon of garlic powder

1 tablespoon of pure maple syrup

**This recipe is the basic salad. If you like you can add thin slices of radishes, add grated carrots, slivers of cabbage, diced sweet red peppers etc. You can eat it as a salad or leave out the noodles and eat it on (GF) bread. 

Directions: 

1. Start by cooking the clear rice noodles until they are soft, then drain and set aside.
2. Slice the cucumber into thin slices or use a spiralizer or a vegetable peeler to create thin ribbons of cucumber. Optional: Chop the bell peppers into small pieces , and grated carrots, and red cabbage into very thin strips. 
3. In a large mixing bowl, combine the cucumber and cooked rice noodles.
4. In another bowl combine the vinegar, lime juice, garlic powder, maple syrup, and optional hot pepper. Toss in the fresh cilantro and mint leaves, and drizzle the zesty dressing over the salad.
5. Gently toss everything together until well combined, making sure the dressing evenly coats all the ingredients.
6. Chill for at least 1 hour, garnished with extra herbs or a sprinkle of sesame seeds for added crunch.

Variation: Make it without the noodles 

My Notes: 

1. Be sure to chill your salad so it will be cool and refreshing!

2. I listened to a Podcast today regarding gut health. The three most important recommended suggestions for better gut health are: a. Hydration with water. b. daily movement c. fiber intake from plants.

Try some of my other cucumber recipes: 

Lemony Israeli cucumbers and tomato salad

Asian grated cucumber and grated radish salad 

Chilled Cucumber Detox Soup 

My Soups Cookbook contains over 80 healthy soup recipes and 80 inspirational quotes and time saving cooking tips to help encourage, guide, and inspire readers to reach a greater level of wellness. Plant-based soups cookbook (affiliate link)  on Amazon with a "look inside" option to see all the recipe titles and introduction.

  

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