ASIAN CUCUMBER SESAME SALAD

This Asian Cucumber Salad is my celebratory ‘Spring is coming!’ recipe. *Here Comes the Sun plays softly in the background*
But first I’m serving up this salad with a side of #realtalk.
I always go back and forth about how much of Mike’s health problems to share on my blog. On the one hand, the main reason I started this thing was to share his story in hopes that other people who are going through similar problems might be able to relate. Living with an invisible illness of any kind is a uniquely frustrating experience that I don’t feel like gets talked enough.

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 use the green part only for low FODMAP
2 tablespoon cilantro chopped
Dressing
2 tablespoon 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 tablespoons maple can sub with honey or sugar
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch red pepper flakes or to taste
more salt to taste if needed

INSTRUCTIONS

Salad
Trim the ends of the cucumber and spiralize the cucumbers or use a julienne peeler. Place the sliced cucumbers in a colander and toss them with the 1 teaspoon of salt. Let the cucumbers sit in the colander in the sink for at least 5 minutes to draw out excess water/moisture..
While the cucumber is sitting, spiralize or peel the carrots and chop the sweet peppers. You can also use this time to prepare the dressing.

for full instruction please see : www.asaucykitchen.com