ASIAN SESAME CUCUMBER SALAD
Prep time: 20 mins
Total time: 20 mins
Recipe type: raw, gluten-free and easily made vegan
Serves: 4 to 5
- Two English or hothouse cucumbers, chilled
- Two large carrots
- One tablespoon. Kosher salt
- Two tablespoon rice vinegar
- One tablespoon fresh lime juice (about half a lime)
- 2-3 tablespoon honey, to taste
- 1 tsp. Toasted sesame oil
- pinch of red pepper flakes, to taste
- ½-1 tablespoon toasted sesame seeds (I used white and black, but either would work fine on their own)
- One scallion, sliced
- Two tablespoons fresh cilantro, chopped (optional)
- If you have a spiralizer, practice it to cut the carrots and cucumbers into long noodles. ( In my case carrots were not big enough to fit in my spiralizer, so I use a julienne peeler instead of spiralizer -- you can slice the cucumber and carrots thinly with a knife.)
- Put the spiralized cucumber into a colander and toss with 1 tsp—kosher salt. Engage the cucumber strain for 10-15 minutes to reduce excess water.
- Meantime, in a small pot or glass measuring mug, shake together the honey, lime juice, vinegar, sesame seeds, sesame oil, and red pepper flakes.
- Once the cucumber has drained, spread it onto a clean dish towel or layer of paper towels and smoothly pat out as enough moisture as you can.
- Place the "noodles" into a bowl and add 2-3 tablespoons dressing to coat. Toss to mix, then garnish with extra sliced scallions, sesame seeds, and fresh cilantro.
- Serve instantly. (Leftover salad can be saved in an air-tight container in the refrigerator for up to one day, but keep in mind cucumber will continue discharge excess water as it sits. If your salad looks soupy, you can remove the water from the bowl before you eat it.)
You can replace honey with maple syrup or another liquid sweetener if you wish to make this salad vegan.