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Sesame Cucumber Salad

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:

  1. Begin by preparing the vegetables. Using a spiralizer, cut the cucumber and carrots into long noodles.

  2. 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.

  3. 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.

  4. 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).

  5. Top with roasted cashews, sesame seeds, green onion and cilantro. Serve immediately.


*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.

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