Cucumber Noodles and Pickle Salad
I love highlighting local businesses through original and tasty recipes. This cucumber and pickle salad is probably my new favourite, and I used Toundra‘s delicious English cucumbers!
- Servings: 4
- Preparation time: 25 minutes
Ingredients
Creamy Dressing
- 1/3 cup (70 g) mayonnaise or plain dairy-free yogurt
- 2 tablespoons (30 ml) white wine vinegar
- 2 teaspoon (10 ml) honey or maple syrup
- 1 clove of garlic, minced
- 1 tablespoon (15 ml) nutritional yeast
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Cucumber Salad
- 1 tablespoon (15 ml) vegetable oil
- 1/3 cup (25 g) panko breadcrumbs
- 3 Toundra English cucumbers, julienned
- 3 dill pickles, julienned
- 1/2 cup (20 g) coarsely chopped fresh dill
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
Creamy Dressing
- Mix all the dressing ingredients in a small bowl.
Cucumber Salad
- In a frying pan, heat the oil over medium heat and toast the breadcrumbs, stirring frequently, for 3 to 4 minutes or until golden brown.
- In a large bowl, toss the cucumbers and pickles with the creamy vinaigrette. Serve with the breadcrumbs and enjoy!
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