Asian Sesame Cucumber Salad

Romina Cabianca avatar
Romina Cabianca Published on 08/01/2018, viewed by 223

4 servings. Author: Willow Arlen at Will Cook For Fr

What you will need

2 english or hothouse cucumbers, chilled

2 large carrots

1 tsp. Kosher salt

2 TBSP rice vinegar

1 TBSP fresh lime juice (about half a lime)

2-3 TBSP honey, to taste

1 tsp. Toasted sesame oil

pinch of red pepper flakes, to taste

½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)

1 scallion, sliced

2 TBSP fresh cilantro, chopped (optional)

How to cook


If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren't big enough to fit in my spiralizer, so I used 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.)


Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.


Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.


Once the cucumber has drained for a bit, spread it onto 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.


Avatar placeholder