Asian Cucumber Sesame Salad

This Asian Cucumber Sesame Salad is a symphony of bright flavors and varied textures, making it a perfect dish for those who appreciate the refreshing taste of cucumbers combined with the aromatic allure of sesame and ginger. Each bite offers a crisp crunch, balanced with the subtle tang of the dressing, creating a salad that’s not only delightful to the palate but also a feast for the eyes.

Ingredients:

-Salad:
2 large seedless cucumbers
2 large carrots
1 sweet pepper, chopped
1 teaspoon kosher salt
1 tablespoon sesame seeds, white or black
1 green onion, sliced (green part only for low FODMAP)
2 tablespoons cilantro, chopped

-Dressing:
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lime juice (about half a lime)
1 tablespoon Coconut Aminos (for paleo) or gluten-free soy sauce/tamari
1 tablespoon maple syrup (can sub with honey or sugar)
1 teaspoon grated ginger
1 tablespoon sesame oil
A pinch of red pepper flakes (or to taste)
More salt to taste, if needed

Directions:

Trim the ends of the cucumbers and spiralize or julienne. Place in a colander, toss with 1 teaspoon of salt, and let sit for at least 5 minutes to draw out excess moisture.
While cucumbers are sitting, spiralize or peel carrots, and chop the sweet pepper. Prepare the dressing by combining all dressing ingredients in a bowl and whisking together.
After cucumbers have drained, pat dry with paper towels or a clean dish towel to remove as much moisture as possible.
In a large mixing bowl, combine cucumber noodles, carrots, and sweet pepper. Toss with 2-3 tablespoons of the dressing. Top with sliced green onion, sesame seeds, and cilantro. Serve immediately.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 25 minutes

Kcal: 102 kcal | Servings: 4 servings