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*Chilled Asian Spiralized Cucumbers

Prep Time

15 minutes


2 servings


1 tbsp. coconut liquid aminos

1 tsp. toasted sesame oil

1 tsp. local honey or maple syrup 

1/2 tsp. garlic powder

1/2 tsp. ground ginger

2 tbsp. lime juice

1-2 tsp. chia seeds

1-2 tsp. toasted sesame seeds

Handful fresh chopped flat-leaf parsley

S/P to taste

1 large English Cucumber

1 large carrot

3 green onions


  1. Whisk the first 10 ingredients in a bowl that will fit all the noodles. 
  2. Cut the ends off of the cucumber, cut in half, and spiralize. I like to pull the long noodles to make them a little shorter so they are easier to eat. Place them onto some paper towels and wring out some of the moisture. Place them into the bowl with the sauce.
  3. Peel carrot, cut in half, and cut the ends off. Use the vegetable peeler to create ribbon like noodles and place them into the bowl with the sauce.
  4. ADD green onions and fluff/stir it together with a fork.
  5. Chill in fridge 1-4 hours.


This is a great little dish that pairs nicely with just about anything!