Asian Sesame Cucumber Salad

Cucumbers are quite cooling on the hot days to come!

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


  1. 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.
  2. Place the cucumber into a strainer and toss with salt. Let it drain for 20 minutes to remove excess water.
  3. In a small bowl or measuring cup, whisk together the vinegar, lime juice, sesame oil, red pepper flakes, and sesame seeds.
  4. 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.