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.