Description
Crisp cucumber salad brings Korean-inspired zest to your table with tangy sesame dressing. Cool, refreshing slices mingle with nutty seeds, offering a perfect side that delivers bold flavors and satisfying crunch you’ll crave again and again.
Ingredients
Scale
Vegetables:
- 2 large seedless cucumbers
- 2 large carrots
- 1 sweet pepper, chopped
- 1 green onion, sliced (green part only for low FODMAP)
Seasonings and Seeds:
- 1 teaspoon kosher salt
- 1 tablespoon sesame seeds, white or black
- 1 pinch red pepper flakes
- Additional salt to taste
Herbs and Dressing Ingredients:
- 2 tablespoons cilantro, chopped
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice (about ½ lime)
- 1 tablespoon coconut aminos (for paleo) or gluten-free soy sauce/tamari
- 1 tablespoon maple syrup (can substitute with honey or sugar)
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
Instructions
- Trim cucumber ends and transform into delicate spirals or thin strips using a spiralizer or julienne tool, then sprinkle with salt to extract excess moisture.
- Allow cucumber noodles to rest in a colander for 5-7 minutes, enabling water to drain naturally.
- While cucumbers release moisture, prepare complementary vegetables by spiralizing carrots into elegant ribbons and finely chopping sweet peppers.
- Craft a vibrant dressing by whisking together sesame, vinegar, and seasoning components in a separate mixing vessel.
- Thoroughly pat cucumber noodles with clean kitchen towels, eliminating remaining liquid to ensure crisp texture.
- Consolidate cucumber noodles, carrot ribbons, and sweet pepper fragments in a spacious mixing bowl.
- Gently cascade dressing over vegetable medley, ensuring even coating and balanced flavor distribution.
- Garnish with thinly sliced green onions, toasted sesame seeds, and fresh cilantro leaves for aromatic complexity.
- Serve immediately to preserve crispness and maximize flavor profile, presenting a refreshing Asian-inspired salad.
Notes
- Spiralizing transforms ordinary vegetables into restaurant-worthy noodles, creating a light, refreshing dish perfect for summer gatherings or quick weeknight meals.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 70
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg