Asian Sesame Cucumber Salad

Asian Sesame Cucumber Salad

There’s been a common theme in my house recently, of meals that require no heat to make. No roasting, sauteing, boiling, frying… nothing. The less heat, and less work required, the better. Which means tubs of ice cream are my best friend, but also, vegetables, because balance. Too hot to cook + lazy = noshing on whole cucumbers and calling it a meal.

Side note: have you ever noticed how thirst quenching it is to eat a cucumber? They’re like edible water bottles. Wait a minute… you guys… EDIBLE WATER BOTTLES. Why haven’t we done this yet?! Saving the environment by eating things? Yes please! (Okay, be honest with me, am I a genius or does this already exist and I’m just late to the party? Because, really, that’s usually the case, or else I’d be mega rich from inventing all kinds of things that already exist.)

Ingredients

  • 2 seedless or hothouse 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, 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)
Read the whole recipe on Will Cook For Friends