This salad is the perfect light salad for spring. I finally got a spiralizer and was excited to cut up all the veggies for a simple dinner. This salad is perfect for lunch by its self or you can bulk it up with some protein like organic pasture raised chicken or tofu if keeping vegan/vegetarian. Give this one a try. The dressing is amazing!
Ingredients:
· 2 cucumbers, chilled
· 2 large carrots
· 1 tsp. Kosher salt
· 2 TBSP rice vinegar
· 1 TBSP fresh lime juice (about half a lime)
· 1-2 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)
Directions
1. 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.)
2. 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.
3. Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.
4. Once the cucumber has drained for a bit add to large bowl with shredded carrots and slowly add dressing. Enjoy rite away or can store up to 24 hours in airtight container.