Cucumber Dill Noodle Salad

This recipe is adapted from a traditional German cucumber salad recipe but this version is free of refined sugar, is vegan, gluten-free and packed with protein. There is a reason many versions of this recipe have been passed down for generations—it may not look like it has much dressing, but this salad promises layers of flavour you won't soon forget. 

Cucumber Dill Noodle Salad

  • Prep Time: 20 mins
  • Cook Time: 7 min
  • Total Time: 27 mins
  • Course: Salad
  • Cuisine: German
  • Servings: 4 


  • 1 Package Chickapea Spaghetti
  • 1 large cucumber, spiralized
  • 3 Tbsp apple cider vinegar
  • 1 tsp agave syrup
  • 1 clove of garlic, minced
  • ½ shallot, thinly sliced on mandoline 
  • ¼ tsp sea salt
  • 8-10 fresh dill seeds, crushed*
  • 1 pinch of black pepper
  • 1 pinch of paprika

Garnish Ingredients:

  • ¼ tsp sea salt (to taste)
  • ½ cup onion sprouts
  • 1 Tbsp shallots, sliced
  • 2 tsp fresh dill leaves


  1. Prepare Chickapea Spaghetti to package specifications (heat 6 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
  2. While the pasta is cooking spiralize entire large cucumber into a medium bowl 
  3. In a separate bowl mix together dressing of apple cider vinegar, agave syrup, garlic, thinly sliced shallot, sea salt, 8-10 crushed dill seeds, black pepper and paprika
  4. Pour the dressing over the cucumber and place mixture in the fridge
  5. When the pasta has finished cooking drain and rinse with cool water
  6. Add the pasta to the cucumber mixture and toss well to coat
  7. Return the mixture to the fridge until ready to serve
  8. Garnish each portion separately when serving 
  9. Enjoy!

Recipe Notes:

  • When using dill seeds a little goes a long way. 8-10 seeds crushed in a mortar with a pestle will give your dressing all the dill notes you will need
  • This recipe is better if the flavours are given time to meld in the fridge for 30 minutes or more