Asian Sesame Cucumber Salad

Prep time: 45 minutes / Cook time: None / Serves: 4 Category: , ,


  1. If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. Alternatively, use a jullienne peeler.
  2. Place the cucumber “noodles” into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.
  3. Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.
  4. 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.
  5. 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.


  • 2 cucumbers, chilled
  • 2 large carrots
  • 1 tsp. Kosher salt
  • 2 tbsp rice vinegar
  • 1 tbsp fresh lime juice (about half a lime)
  • 2-3 tbsp honey, to taste
  • 1 tsp. toasted sesame oil
  • pinch of red pepper flakes (optional)
  • ½-1 TBSP toasted sesame seeds
  • 1 scallion, sliced
  • 2 tbsp fresh cilantro, chopped (optional)
« Previous Post
Next Post »