Asian Cucumber Sesame Salad Recipe

By: Crystal Shelton


Try this delicious Low GI recipe from A Saucy Kitchen!

Ingredients for 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

2 tablespoon cilantro, chopped


Ingredients for Dressing

2 tablespoon rice vinegar

1 tablespoon freshly squeezed lime juice

1 tablespoon soy sauce

1 tablespoon maple to taste (can sub with honey or sugar)

1 teaspoon grated ginger

1 tablespoon sesame oil

A pinch red pepper flakes, or to taste

A tad more salt to taste if needed





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 minutes.


While the cucumber is draining, spiralize or peel the carrots and chop the sweet peppers. Prepare dressing by mixing ingredients and set aside.


Once the cucumber has drained for 15 minutes, spread them out on a layer of paper towels and gently pat out as much moisture as you can.


Place the cucumber noodles, carrots, and pepper in mixing bowl large enough to hold the salad.

Add 2-3 tablespoons of the dressing and toss to combine, coating the salad. Top with the sliced green onion, sesame seeds, and cilantro. Serve immediately.