These slightly spicy Fresco® Seedless Cucumbers noodles are also great with seared scallops and grilled chicken breasts.
- Peel cucumber and slice thinly lengthwise until you reach the middle. Turn and continue to cut slices from all four sides. Slice into thin strands and combine the cucumber with 2 tbsp of the rice vinegar and one tsp. of kosher salt. Allow the “cucumber noodles” to marinate for 30 minutes.
- Preheat a BBQ or a grill pan to medium/high heat.
- Squeeze “cucumber noodles” to remove excess liquid and combine with peppers, cilantro and green onions. Whisk together remaining rice vinegar, canola oil, sesame oil, ginger, garlic, shallots, sweet chili sauce and salt. Pour over cucumber salad and mix well.
- Grill skewered prawns until just cooked through (about 2 minutes per side). Portion salad between four plates and top with grilled prawns. Serve.
Recipe Created By
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia