Asian Sesame Cucumber Salad

Ingredients

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Carrots

  Raw

  2 large or 144g

• Salt

  Table

  1 tsp or 6g

• Rice wine vinegar

  2 tbsp or 30g

• Lime juice

  Raw

  1 tbsp or 15g

• Honey

  2 tbsp or 42g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. You can also use a jullienne peeler instead. If you don't have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.
2. Place the spiralized cucumber into a strainer and toss with 1 tsp salt. Let the cucumber drain for 15-20 minutes to remove excess water.
3. Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.
4. Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the "noodles" into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an airtight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits. If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)

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