Cucumber Sesame Salad

After an entire day on a steady diet of snacking (on every last quarantine snack in our house), my body is screaming for some freshness and actual real food! So I made this salad. This might look simple but its packed with some serious flavor! It’s my favorite dressing flavor combo, possibly ever. It’s sweet, spicy, sour, salty and it’s heaven.

I just used the veggies I had; Cucumbers, Broccoli Stems & Carrots. This is a great way to use any fridge clean out veggies you’d like to use up!

Ingredients for the dressing:
2 tbsp lime juice
1 tbsp rice vinegar
1/2 tsp garlic powder
2 Indian (or Thai) chillies, minced
1/2 tsp coarse salt
1/2 tsp black pepper
1/4 red onion, super thinly sliced
2 tbsp chopped cilantro
1 tsp raw coconut sugar

Other ingredients for the salad:
2 cups sliced cucumbers
1/2 cup shredded carrots
1/2 cup broccoli stem, chopped
1 tbsp toasted sesame seeds

Notes:
-If you don’t have saved or leftover broccoli stems, feel free to use zucchini, or finely chopped broccoli.
-The green chillies are optional, I love the spice to balance the sour and sweet. You could also use a milder chilli like jalapeños.
-If you don’t have coconut sugar, feel free to use agave or maple syrup, or even just cane sugar.

Method:
Mix all the dressing ingredients in a large salad bowl.

Add all the sliced cucumber to the dressing, toss well and let this rest for 10 minutes. The cucumbers will absorb quite a bit of flavor during this time!

Next, just toss in the carrots and broccoli stem and mix everything together. Serve with toasted sesame seeds on top.

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