Description
Crisp cucumber slices shine in this Asian cucumber sesame salad, blending tangy rice vinegar with nutty sesame notes. Refreshing ingredients come together quickly, offering a light side dish you’ll want to serve alongside grilled meats or as a cool summer starter.
Ingredients
Scale
- 2 large seedless cucumbers
- 2 large carrots
- 1 sweet pepper, chopped
- 1 green onion, sliced (green part only for low FODMAP)
- 1 tbsp sesame seeds, white or black
- 1 tbsp rice vinegar
- 1 tbsp freshly squeezed lime juice (about ½ lime)
- 1 tbsp coconut aminos (for paleo) or gluten-free soy sauce/tamari
- 1 tbsp maple syrup (can substitute with honey or sugar)
- 1 tbsp sesame oil
- 1 tsp kosher salt
- 1 tsp grated ginger
- 1 pinch red pepper flakes
- Additional salt to taste
- 2 tbsps cilantro, chopped
Instructions
- Preparing Vegetables: Use a spiralizer or julienne tool to transform cucumbers into delicate spirals, sprinkling salt to extract excess moisture. Simultaneously, spiralize carrots into elegant ribbons and finely chop sweet peppers.
- Moisture Extraction: Allow cucumber noodles to rest in a colander for 5-7 minutes, then thoroughly pat dry with clean kitchen towels to ensure a crisp, fresh texture.
- Dressing Creation: Whisk together sesame, vinegar, and seasoning components in a mixing vessel, crafting a vibrant and harmonious flavor profile.
- Combining Elements: Consolidate cucumber noodles, carrot ribbons, and sweet pepper fragments in a spacious mixing bowl, gently cascading the prepared dressing to ensure even coating.
- Final Presentation: Garnish with thinly sliced green onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately to preserve the salad’s crisp texture and maximize its aromatic complexity, presenting a refreshing Asian-inspired culinary experience.
Notes
- Moisture Management: Salt cucumber noodles and drain thoroughly to prevent watery salad and maintain crisp texture.
- Prep Efficiency: Spiralize vegetables simultaneously to save time and create elegant, uniform presentation.
- Dressing Technique: Whisk ingredients vigorously to emulsify flavors and ensure smooth, even coating on vegetables.
- Serving Strategy: Plate and garnish immediately to preserve freshness and maximize sensory experience with vibrant colors and textures.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 80
- Sugar: 6g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg