Asian Sesame Cucumber Salad
Ingredients
- 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)
Instructions
- 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.