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, dried

  1 tbsp or 9g

• 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 using a spiralizer or julienne peeler, cut the cucumbers and carrots into long noodles. Alternatively, thinly slice the carrots and cucumbers with a knife.
2. Place the spiralized cucumber in a strainer, toss with 1 tsp salt, and let drain for 15-20 minutes to remove excess water.
3. Meanwhile, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds in a small bowl.
4. Once drained, spread the cucumber onto a layer of paper towels and gently pat dry. Transfer the cucumber noodles to a large bowl and add 2-3 tbsp of the dressing, tossing to coat.
5. Garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately.
6. Leftover salad can be stored in an airtight container in the fridge for up to a day, but the cucumber will continue to release water. Drain any excess liquid before eating.

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• Asian Duck Salad
• Asian Tofu Salad
• Asian Quinoa Salad
• Asian Chicken Salad
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