2 cucumbers, chilled
2 large carrots
1 tsp. salt
1 TB rice vinegar
1 TB lime juice
1 tsp. toasted sesame oil
pinch of red pepper flakes
1 TB toasted sesame seeds (a mixture of white and black is nice)
1 scallion, sliced
2 TB fresh cilantro, chopped
- If you have a spiralizer, make long noodles out of the cucumbers and carrots. You can also use a vegetable peeler to make thin “noodles”, or slice them thinly with a knife.
- Place the cucumber into a strainer and toss with salt. Let it drain for 20 minutes to remove excess water.
- In a small bowl or measuring cup, whisk together the vinegar, lime juice, sesame oil, red pepper flakes, and sesame seeds.
- Once the cucumber has drained, spread it onto paper towels or a clean dish towel and gently pat out any remaining moisture. Place into a large bowl with the carrots and add 3 TB dressing to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve ASAP so cucumbers don’t become soupy.