Shaved Cucumber Noodles w/ Chili Lime Vinaigrette


 (Chef Harold Dieterle)

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This cool, crisp, crunchy cucumber salad pairs well with poached rock shrimp, fried calamari, steamed shredded chicken breast, and should be enjoyed alongside the Hendrick's Cucumber 75 Cocktail.


Cucumber Noodles

  • 3 English cucumber
  • 1 shallot, minced
  • 1 sprig Mint, torn
  • 1/2 cup pickled red onions, sliced thin
  • 2 tablespoon roasted peanuts, ground

Chili Lime Vinagrette

  • 1/4 cup lime juice
  • 1 Thai chilli
  • 1/2 clove garlic
  • 1 tablespoon palm sugar
  • 2 tablespoon fish sauce
  • 2 tablespoon canola or vegetable oil



  • Cut the cucumbers into 4” blocks.
  • Using a French mandolin with “teeth,” shave the cucumbers into “noodles” longways, beginning with the skin, down to the seeds. Place the cucumber in a bowl and reserve.
  • In the bowl, add the shallots, torn mint, and pickled red onions. Season generously with salt and pepper and lightly toss in the dressing.
  • Plate on a serving platter and garnish with the ground roasted peanuts.


  • Place the lime juice,Thai chili, garlic, palm sugar and fish sauce in a blender. Slowly add the oil while blending on high speed.
  • Strain through a fine sieve and reserve.