- 1 large cucumber
- 10 cherry tomatoes
- 2 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1 orange
- 1/2 teaspoon garlic powder
- 200 gram spaghetti
- Chili flakes to taste, we used about a teaspoon
- Salt and pepper to taste
Kitchen equipment needed
- Chef’s knife + cutting board
- 1 large bowl
- 1 medium-sized pan
- a strainer
- Spiralizer (optional)
- 1 small bowl
Preparing the noodles — 10 minutes
COOK the spaghetti by putting the medium-sized pan on high heat and fill it with water. Add a little bit of salt, this will make the flavors of the spaghetti come out more. ADD in the spaghetti when the water has reached its boiling temperature. Cook for about 10 minutes, or until well cooked.
Check to see if the spaghetti is done by tasting it, this is because there can be a slight difference in how each type of spaghetti has to be prepared. DRAIN the spaghetti when its done and drain using the strainer. Cool off immediately by putting it under cold running water, until the entire batch of spaghetti is cold. Transfer the noodles to the large bowl.
Making the cucumber noodles salad — 10 minutes
Now that we’ve got a whole batch of cold spaghetti, let’s make the rest of the salad. The best method to make beautiful cucumber noodles is by running it trough a spiralizer. Since we don’t have one of those (yet), we’ve sliced the cucumber with a chef’s knife by hand. After you’ve made thin, long julienne strips from the cucumber put them in the large bowl. Slice the cherry tomatoes any way you like, we just cut them in halves. Add those to the mix too.
SQUEEZE the juice from the orange, if you don’t have a fresh orange you can use orange juice instead. Grab the small bowl and combine the remaining ingredients and mix together until all of the ingredients have blended nicely. POUR this dressing over the cold cucumber noodles salad. Toss the cucumber noodles salad well, make sure everything is coated with the dressing. Serve immediately. This salad can be refrigerated up to 2 days maximum.