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Cucumber spirals offer a fresh spin on classic pasta salads, giving you a crunchy, water-rich option that's great for hot days or when you want something light. This cucumber spiral salad with tahini dressing brings together simple ingredients and good nutrition, giving you a satisfying crunch with every bite while staying gluten-free, Whole30-acceptable, low carb, and keto-friendly.
I tried making these cucumber spirals during an awful heatwave when I couldn't stand the thought of cooking. The cool crispness with that creamy tahini topping was so good that I now make it all the time, especially when I can grab fresh cucumbers at local markets.
Key Components
- English cucumbers: They work better for spiralizing since they have thinner peels and not many seeds.
- Tahini paste: It should flow slowly but shouldn't be hard.
- Fresh lemon juice: It makes everything taste way better than the stuff in bottles.
- Fresh garlic: Gives a stronger kick than the pre-chopped kind.
- Olive oil: Good quality adds flavor and good fats.
- Sea salt: Brings out all the tastes without drowning out the mild cucumber.
Making Your Cucumber Spirals
- Spiralizing Tips:
- Make long, unbroken strands by putting the cucumber right in the middle of your spiralizer. Push gently but firmly while turning the handle.
- Dealing With Moisture:
- Toss spirals with some sea salt and let them sit in a strainer for 5 minutes. Gently press them with paper towels to get rid of extra water.
- Mixing The Dressing:
- Combine tahini paste, lemon juice, chopped garlic, olive oil, salt, and pepper until smooth. Add tiny bits of water if it's too thick.
- Putting It Together:
- Mix cucumber spirals with the tahini dressing, adding as much as you like. Serve right away, topped with sesame seeds or fresh herbs if you want.
My grandma always said cucumbers were the best summer food nature made. She'd cut them super thin and have them with everything during hot weather. This dish makes me think of her smart advice while giving it a modern twist.
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Tasty Pairings
This cucumber spiral salad goes great with Middle Eastern food. Try it next to grilled lamb kofta for a nice mix of cool crunch and warm spices. If you like seafood, it works really well with marinated keto salmon, balancing the tangy tahini with the rich fish.
Easy Variations
Try different flavors by using basil pesto instead of tahini sauce. For an Asian flavor, mix some sesame oil, rice vinegar, and honey. Can't do nuts? Sunflower seed butter works instead of tahini. Throw in some cherry tomatoes, red onion, or colored peppers for more color and nutrients.
Keeping It Fresh
Keep the cucumber spirals away from the dressing until serving time. Store them in the fridge with paper towels in the container for up to two days. The tahini dressing stays good in a sealed container for a week - just let it warm up a bit before using. Don't try freezing cucumber spirals, they'll turn soggy.
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What makes cucumber spirals so great is how flexible and simple they are. You can have them as a light meal or as a side dish, showing that good eating doesn't need fancy techniques or weird ingredients that are hard to find.
Frequently Asked Questions
- → Can I make cucumber noodles without a spiralizer?
- Yes, try a vegetable peeler to create thin ribbons. The texture won’t be the same, but it still works.
- → Why is salt added to cucumber noodles?
- Salt helps pull out extra liquid, keeping your dish from turning watery. It also keeps the noodles crunchy.
- → Can I prep the cucumber noodles early?
- You can spiralize ahead, but only salt them before eating. Store the prepped cucumbers in the fridge, wrapped in paper towels.
- → What can I swap for tahini sauce?
- Use options like vinaigrette, a creamy yogurt dressing, or even peanut sauce if there aren’t dietary restrictions.
- → Do cucumber noodles keep well for meal prepping?
- They stay best fresh. Store sauce and noodles separately, combining them when ready to eat to avoid sogginess.