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Wednesday, April 20, 2016

Easy Low-FODMAP Cucumber Sesame Salad

I’m still obsessed with my spiralizer (for details, see previous recipe for zucchini pasta).

This cucumber salad is super easy and pretty adorable, if vegetables can be adorable.

Ingredients:1 cucumber
½ teaspoon sea salt
2 teaspoons sesame seeds
2 teaspoons rice vinegar
½ teaspoon sesame oil
¼ teaspoon maple syrup (or sugar)
dash red pepper flakes (less than 1/8 teaspoon)

-Spiralize the cucumber (do not remove the peel or it will fall apart). Toss with salt, then put cucumber in a colander and let it breathe for half an hour.
-Meanwhile, toast the sesame seeds in a pan.
-Mix together rice vinegar, sesame oil, maple syrup, and red pepper flakes.
-RINSE cucucumber thoroughly and pat dry with paper towels (I skipped this step once and the salad was intolerably salty).
-Toss with dressing

You can double or triple this recipe, depending on how many people you’re serving.

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