You will need:
1 cucumber
1 carrot
1 small watermelon radish (optional)
2 tbsp apple cider vinegar
1.5 tbsp honey
1 tbsp fresh lime juice
1 tsp sesame oil
1 tsp coconut aminos
Pinch of chili flakes
For topping:
handful of roasted & spiced (paprika & cayenne) cashews
few sprigs of finely sliced cilantro
1 green onion, sliced finely
black & white sesame seeds
To make:
Begin by preparing the vegetables. Using a spiralizer, cut the cucumber and carrots into long noodles.
Set carrots and radish aside. In a small colander, add cucumber and toss with a sprinkle of salt. Leave to drain for 15-20 minutes to remove excess water.
In a small bowl, begin making dressing. Add ACV, honey, lime juice, sesame oil, coconut aminos and chili flakes. Stir to combine and set aside.
Once cucumber has drained, pat dry with a cloth and add to a bowl with carrots. Add 2 tbsp of the dressing and toss to coat (you can add more dressing if you like).
Top with roasted cashews, sesame seeds, green onion and cilantro. Serve immediately.
Notes:
*Serves 1-2 people
*Store excess dressing in fridge
*Leftover salad can be stored in the fridge for up to 2 days, but note that the cucumber will continue to release moisture so the salad will become soggy.
