Plant-Based Asian Sesame Cucumber Salad

This is one of my favorite salads, especially when you want a twist on everyday vegetables. Sesame seeds are a great source of nutrition coupled with the power of carrots and cucumbers.

Carrots are a source of fiber and help blood sugar levels under control, and they are loaded with Vitamin A, beta-carotene, calcium, and Vitamin K,

Cucumbers are high in nutrients, low in calories, and contain antioxidants.

It is plant-based, vegan, gluten-free, and it is so pretty, especially if you have a spiralizer or a julienne peeler; if you don’t have these, don’t worry. You can always thinly cut with a knife.

11 ingredients 20 minutes start to finish

Produce

• 2 Carrots, large

• 2 tbsp Cilantro, fresh

• 2 English cucumbers

• 1 Green Onion (sliced)

Condiments

• 2 Tab Maple syrup

• 1 Tab Lime juice, fresh

Spices

• 1 tsp Kosher salt

• 1/2 tsp Red pepper flakes (customize based on preference)

• 1/2 Tbsp sesame seeds (toasted)

Oils & Vinegar

• 2 Tab Rice vinegar

• 1 tsp Sesame oil, Toasted

Instructions

If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles.

• Salt spiralized cucumbers and place them in a strainer for 15 minutes to remove excess water. After 15 minutes, pat the dry with a paper towel the vegetable.

• Whisk vinegar, lime juice, maple syrup, sesame oil, red pepper flakes, and sesame seeds.

• Place the cucumber and carrot "noodles" into a large bowl, and add 2 Tab dressing to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro.

• Serve immediately (best served fresh).