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Cucumber, Orange, and Wasabi Salad

This year I must have been very good, because I found a micro plane in my Christmas stocking. I’ve always used my little cheese grater for zesting, but wowza, what a difference. Normally I have to work to zest, but this was effortless.

So with an orange in hand, I wanted to play.

Then I remembered that I had a package of cellophane (bean thread) noodles on the shelf. One idea lead to another, and I decided to make a super spicy and citrusy salad.

Hello, wasabi!

This is the perfect salad both for lunch, dinner, or just to make if you feel like you’re coming down with a cold.

Cucumber, Orange Wasabi Salad

Cucumber wasabi salad 3

Serves 2.


1 (2 oz.) package cellophane noodles

Boiling water

½ English cucumber, cut into sticks

¼ cup chopped cilantro

1 handful baby spinach, roughly chopped

¼ cup tamari or dark soy sauce

2 tablespoons rice vinegar

2 tablespoons brown sugar

1 tablespoon sesame oil

2 teaspoons wasabi paste

1 tablespoon orange zest


Place the noodles in a bowl, and cover them with boiling water.

Let sit uncovered for 5-7 minutes, or until soft.

Drain and run under cold water.

Because the noodles are really long, if you’d like them to be smaller, just cut them in half with kitchen shears.

Add the cucumber sticks, cilantro and spinach to the bowl with the noodles.

Whisk the tamari, vinegar, brown sugar, sesame oil and wasabi paste together in a small bowl.

Pour over the noodles.

Top with orange zest.

Serve immediately.

(Photos by Launie Kettler)

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