ASIAN CUCUMBER SESAME SALAD
Ingredients
- SALAD
- 2 large seedless cucumbers
- 2 large carrots
- 1 sweet pepper chopped
- 1 tsp. kosher salt
- 1 Tbsp. sesame seeds white or black
- 1 green onion sliced use the green part only for low FODMAP
- 2 Tbsp. cilantro chopped
- DRESSING
- 2 Tbsp. rice vinegar
- 1 Tbsp. freshly squeezed lime juice about half a lime
- 1 Tbsp. Coconut Aminos for paleo or gluten free soy sauce/tamari
- 1 Tbsp. maple syrup can sub with honey or sugar
- 1 tsp. grated ginger
- 1 Tbsp. sesame oil
- pinch red pepper flakes or to taste
- more salt to taste if needed
Instructions
- Trim the ends of the cucumber and spiralize the cucumbers or use a julienne peeler. Place the sliced cucumbers in a colander and toss them with the 1 teaspoon of salt. Let the cucumbers sit in the colander in the sink for at least 5 minutes to draw out excess water/moisture..
- While the cucumber is sitting, spiralize or peel the carrots and chop the sweet peppers. You can also use this time to prepare the dressing.
- Once the cucumber has drained for 15 minutes, spread them out on a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can.
- Place the cucumber noodles, carrots, and pepper in mixing bowl large enough to hold the salad. Add 2-3 tablespoons of the dressing and toss to combine, coating the salad. Top with the sliced green onion, sesame seeds, and cilantro and serve immediately.
Notes
This salad is best eaten on the day of. If you do save some for later make sure to store in an airtight container and you may need to drain some water before eating.
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