Recipe of the Month: Asian Sesame Cucumber Salad
2 English cucumbers, chilled
2 large carrots
1 tsp. Kosher salt
2 TBSP rice vinegar
1 TBSP fresh lime juice (about half a lime)
1 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)
If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. Or you can slice the carrots and cucumber thinly with a knife.
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.
Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.
Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the “noodles” into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an airtight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits. If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)