In the realm of side dishes, finding something that’s both healthy and bursting with flavor can be a challenge. Enter the Asian Cucumber Sesame Salad – a dish that ticks all the boxes for the perfect accompaniment to any meal. This salad combines the crispness of fresh vegetables with the tangy zest of its dressing, making it a surefire hit for your next dinner. Let’s dive into how you can whip up this delightful dish in just 25 minutes!
Ingredients to Gather:
For the Salad:
- 2 large seedless cucumbers
- 2 large carrots
- 1 sweet pepper, chopped
- 1 teaspoon kosher salt
- 1 tablespoon sesame seeds (white or black)
- 1 green onion, sliced (green part only for low FODMAP)
- 2 tablespoons cilantro, chopped
For the Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice (about half a 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
- A pinch of red pepper flakes (or to taste)
- More salt to taste, if needed
Directions to Deliciousness:
- Prep Your Veggies: Begin by trimming the ends off the cucumbers. Either spiralize or julienne them to your preference. Place the cucumber noodles in a colander, sprinkle with 1 teaspoon of salt, and let them sit for about 5 minutes. This step helps to draw out excess moisture, ensuring your salad isn’t watery.
- Continue with the Carrots and Pepper: While your cucumbers are sitting, take this time to spiralize or peel your carrots into thin strips. Then, chop up the sweet pepper into small pieces.
- Whisk Up the Dressing: In a separate bowl, combine the rice vinegar, lime juice, Coconut Aminos (or gluten-free soy sauce/tamari), maple syrup, grated ginger, and sesame oil. Add a pinch of red pepper flakes for a bit of heat. Whisk all the ingredients together until well blended.
- Dry and Mix: After the cucumbers have drained, pat them dry using paper towels or a clean dish towel. This step is crucial for removing as much moisture as possible. Then, in a large mixing bowl, combine the cucumber noodles, carrot strips, and chopped sweet pepper.
- Dress and Garnish: Toss the vegetables with 2-3 tablespoons of the dressing you prepared earlier. Adjust the amount of dressing based on your taste preference. Finally, top your salad with sliced green onions, sesame seeds, and chopped cilantro.
- Serve and Enjoy: Your Asian Cucumber Sesame Salad is now ready to be enjoyed! Serve it immediately to experience the best texture and flavor.
Nutritional Information:
- Calories: 102 kcal per serving
- Servings: 4
Closing Thoughts:
This Asian Cucumber Sesame Salad is not just a side dish; it’s a refreshing, flavorful journey that complements any main course beautifully. It’s perfect for those seeking a low-calorie, nutritious option that doesn’t skimp on taste. With its easy preparation and vibrant flavors, this salad is sure to become a staple in your culinary repertoire. Whether you’re hosting a dinner party or simply looking for a delicious way to add more veggies to your diet, this salad is a perfect choice. Enjoy the crisp, refreshing bites!
Asian Cucumber Sesame Salad
Ingredients:
Salad:
2 large seedless cucumbers
2 large carrots
1 sweet pepper, chopped
1 teaspoon kosher salt
1 tablespoon sesame seeds, white or black
1 green onion, sliced (green part only for low FODMAP)
2 tablespoons cilantro, chopped
Dressing:
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lime juice (about half a lime)
1 tablespoon Coconut Aminos (for paleo) or gluten-free soy sauce/tamari
1 tablespoon maple syrup (can sub with honey or sugar)
1 teaspoon grated ginger
1 tablespoon sesame oil
A pinch of red pepper flakes (or to taste)
More salt to taste, if needed
Directions:
Trim the ends of the cucumbers and spiralize or julienne. Place in a colander, toss with 1 teaspoon of salt, and let sit for at least 5 minutes to draw out excess moisture.
While cucumbers are sitting, spiralize or peel carrots, and chop the sweet pepper. Prepare the dressing by combining all dressing ingredients in a bowl and whisking together.
After cucumbers have drained, pat dry with paper towels or a clean dish towel to remove as much moisture as possible.
In a large mixing bowl, combine cucumber noodles, carrots, and sweet pepper. Toss with 2-3 tablespoons of the dressing. Top with sliced green onion, sesame seeds, and cilantro. Serve immediately.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 25 minutes
Kcal: 102 kcal | Servings: 4 servings