Cucumber Noodles with Creamy Dill Dressing
Cucumber Noodles with Creamy Dill Dressing
Ingredients
For the Cucumber Noodles
- 4 cucumbers, large, peeled, spiralized into noodles
For the Creamy Dill Dressing
- 12 ounces silken tofu, firm, drained
- 1/4 cup fresh dill, packed, chopped
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup, optional, for balance
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons water, or more, as needed for consistency
For Garnish
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh dill, chopped
- 2 tablespoons toasted pumpkin seeds, optional, for crunch
Instructions
- 1
Wash and peel the cucumbers. Using a spiralizer, transform the cucumbers into long noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons.
⏱️ 5 min
- 2
In a blender, combine the drained silken tofu, 1/4 cup chopped fresh dill, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, maple syrup (if using), salt, black pepper, and 2 tablespoons of water. Blend until completely smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 8 min
- 3
Place the cucumber noodles in a large mixing bowl. Pour the creamy dill dressing over the noodles. Gently toss until the noodles are evenly coated.
⏱️ 3 min
- 4
Divide the cucumber noodles among 4 serving plates. Garnish each serving with halved cherry tomatoes, thinly sliced red onion, additional chopped fresh dill, and toasted pumpkin seeds, if desired. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Noodles with Creamy Dill Dressing
Ingredients
For the Cucumber Noodles
- 4 cucumbers, large, peeled, spiralized into noodles
For the Creamy Dill Dressing
- 12 ounces silken tofu, firm, drained
- 1/4 cup fresh dill, packed, chopped
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup, optional, for balance
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons water, or more, as needed for consistency
For Garnish
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh dill, chopped
- 2 tablespoons toasted pumpkin seeds, optional, for crunch
Instructions
- 1
Wash and peel the cucumbers. Using a spiralizer, transform the cucumbers into long noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons.
⏱️ 5 min - 2
In a blender, combine the drained silken tofu, 1/4 cup chopped fresh dill, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, maple syrup (if using), salt, black pepper, and 2 tablespoons of water. Blend until completely smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 8 min - 3
Place the cucumber noodles in a large mixing bowl. Pour the creamy dill dressing over the noodles. Gently toss until the noodles are evenly coated.
⏱️ 3 min - 4
Divide the cucumber noodles among 4 serving plates. Garnish each serving with halved cherry tomatoes, thinly sliced red onion, additional chopped fresh dill, and toasted pumpkin seeds, if desired. Serve immediately.
⏱️ 4 min