Asian Cucumber Salad? Oh yes please!
Ok, so I never said that I was a super chef, or anything chef related for that matter. I’m just a wife, mother and grandmother who is trying to create some delicious healthy meals for her family.
When planning my dinner of Shrimp with Garlic Sauce, I realized that I needed to add in some extra veggies to round out the meal. I just couldn’t come up with anything, so I went searching on Pinterest. How many of you have done that? Anyway, I came across this delicious sounding Asian Cucumber Salad recipe by Will Cook For Friends and Willow Arlen.
Can I just tell you? It is the most delicious Asian inspired salad I have ever eaten!
My Richie and I love Chinese take-out, but as I’m sure you’re aware, there’s not too much “healthy” stuff on the menus, and certainly NOT a salad, and in order to create a healthy meal that didn’t include a lot of fat and carbs, I just KNEW that more veggies were in order! That’s where this Asian Cucumber Salad fills the need in the most delicious way!
I can’t wait for you to try this delicious salad! I’m sure it’s going to make it’s way to your table a LOT!
Asian Cucumber Salad
For the Slaw
- 2 English cucumber chilled
- 2 carrots large
- 1 teaspoon kosher salt
For the Dressing
- 2 TBSP rice vinegar
- 1 TBSP fresh lime juice about 1/2 lime
- 2 TBSP raw honey
- 1 tsp Toasted Sesame Oil
- 1/2 tsp toasted sesame seeds white or black
- red pepper flakes to taste
- 1 green onion (scallion) sliced
- 2 TBSP fresh cilantro chopped, optional
- If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren't big enough to fit in my spiralizer, so I used a jullienne peeler instead -- if you don't have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.)
- Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.
- Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.
- 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. 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. (Leftover salad can be stored in an airitight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits. If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)
I sure hope you enjoy this recipe as much as I do and would love to hear what you think about it, so don’t be shy, let me know in the comments!
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