ASIAN SESAME CUCUMBER SALAD

INGREDIENTS

• 2 english or hothouse cucumbers, chilled
• 2 lárge cárrots
• 1 tsp. Kosher sált
• 2 TBSP rice vinegár
• 1 TBSP fresh lime juice (ábout hálf á lime)
• 2-3 TBSP honey, to táste
• 1 tsp. Toásted sesáme oil
• pinch of red pepper flákes, to táste
• ½-1 TBSP toásted sesáme seeds (I used white ánd bláck, but either would work fine on their own)
• 1 scállion, sliced
• 2 TBSP fresh cilántro, chopped (optionál)

INSTRUCTIONS

1. If you háve á spirálizer, use it to cut the cucumbers ánd cárrots into long noodles. (My cárrots weren't big enough to fit in my spirálizer, so I used á jullienne peeler insteád -- if you don't háve á spirálizer, á tool like this will do in á pinch, or you cán slice the cárrots ánd cucumber thinly with á knife.)
2. Pláce the spirálized cucumber into á stráiner ánd toss with 1 tsp. kosher sált. Let the cucumber dráin for 15-20 minutes to remove excess wáter.
3. Meánwhile, in á smáll bowl or gláss meásuring cup, whisk together the vinegár, lime juice, honey, sesáme oil, red pepper flákes, ánd sesáme seeds.
4. .....................
5. ...........................

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