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cucumber salad

Easy Breezy Cool As A Cucumber Summer Salad!

This salad is cool, easy and fun! It's a great, healthy dish on summer's day or when you're just looking for something light and refreshing! 
Course Salad
Cuisine American


  • 4-5 oz dry glass noodles or mung-bean noodles
  • 2 English cucumbers very thinly sliced
  • 3 Tbsp brown rice vinegar OR white wine vinegar
  • 2 Tbsp sesame seeds
  • 1 Tbsp chopped parsley
  • Salt and black pepper to taste


  • Boil about 6C water and add noodles.
  • Cook until tender.
  • Drain and rinse with cool water.
  • "cut" the noodles if desired. I used a star-shaped tool to make then in smaller pieces.
  • Transfer noodles to a larger bowl.
  • Add cucumbers, vinegar, sesame seeds and parsley.
  • Add salt and pepper to taste.
  • Chill for at least an hour.


recipe from the Forks Over Knives magazine
Keyword vegan
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