These cucumber noodles with lemon basil takes just 10 minutes to make. They’re a cool, crispy side when you want an alternative to a basic cucumber salad or a slaw made with cabbage.

Cucumber Noodles in a serving bowl

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Why We Love This Recipe For Cucumber Noodles with Lemon Basil

Cucumbers are a highlight of the summer produce calendar. They’re so refreshing and can be used in a variety of ways–from salads to cocktails to snacks (see my list of 25 Healthy Cucumber Recipes as proof). Recently, I used my mandoline and made this delicious cucumber noodle salad in about 10 minutes. The best part was the thinly sliced lemon basil. It made it seem much more complicated than it was and tasted so fresh and delicious. (Go ahead and make it with other types of basil if you don’t have lemon basil.)

Serve it as a light side dish during the summer or spring. I love making it to serve alongside grilled chicken or steak.

Recipe Highlights

  • Only 63 calories per serving!
  • You only need 6 ingredients to make these clean eating cucumber noodles
  • Just 10 minutes to make.
  • It’s a low-carb, paleo and vegan recipe.

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Ultimate Guide To Cucumbers

Key Ingredients For This Recipe

  • For the dressing: shallot, white wine vinegar, extra-virgin olive oil, kosher salt.
  • Cucumbers: Any type of cucumber works here. You will need to deseed them.
  • Lemon Basil: You could also use regular or Thai basil.

How to Make Clean Eating Cucumber Noodles

Whisk together the shallot, vinegar, oil and salt in a large bowl. Add the cucumber and basil and toss to coat. Serve the cucumber noodles immediately.

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clean eating cucumber noodles with lemon basil in a serving bowl

FAQs and Expert Tips

Storing instructions:

These cucumber noodles are best eaten immediately, but if you need to store leftovers, keep them in an airtight container in the fridge for up to 1 day. Any longer than that and they will get too soggy which is why I don’t recommend making them ahead.

How do you julienne cut cucumbers?

Julienne means slicing food into even-sized matchsticks. For this recipe first deseed the cucumber by slicing it in half lengthwise and scraping out the seeds with a spoon. Slice off and discard the ends, then cut the cucumber into 2 inch length. Cut each 2-inch length into thin slices. Stack those slices and cut into matchsticks. If you have a mandolin, go ahead and use that instead. You can also use a spiralizer too!

How do you chiffonade basil?

Chiffonade is a type of knife cut where you cut something into thin ribbon-like strips. For the basil, separate the leaves, stack on top of each other and then roll them up like a cigar. Slice through the cigar into thin strips.

Variations to try:

Give this salad an Asian flare by adding a dash of ginger, soy sauce and sesame oil to the dressing. Sprinkle it with sesame seeds and red pepper flakes for added spice, if desired.

More Recipes with Cucumbers and Basil

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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clean eating cucumber noodles with lemon basil on healthy seasonal recipes

Clean Eating Cucumber Noodles with Lemon Basil

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Description

This clean eating salad made with cucumber cut into noodles with lemon basil takes just 10 minutes to make. It is low-carb, paleo and vegan.

Ingredients

Units Scale
  • 1 shallot, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 3 pounds cucumbers, julienne cut (no seeds)
  • 1/3 cup chiffonade cut lemon basil or regular basil * see tip

Instructions

  1. Whisk shallot, vinegar, oil and salt in a large bowl. Add cucumber and basil and toss to coat. Serve immediately.

Notes

Cooking Tip: Chiffonade is a culinary term for a type of knife cut. It means to cut into thin ribbon-like strips.

  • Prep Time: 15 minutes
  • Category: salad
  • Method: no cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 63
  • Sugar: 0 g
  • Sodium: 175 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 1 g

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