This Sesame Carrot and Cucumber Slaw is a cool and crisp side dish perfect for hot weather! It takes under 15 minutes to make, and is vegan and gluten free!
Peel the cucumber leaving alternating green stripes. Cut each cucumber in half and use a spiralizer fitted with the flat blade to slice into thin strips. Or, slice thin with a mandolin or knife.
Season liberally with salt and place in a colander for 15 minutes to drain. After 15 minutes, rinse salt off and dry cucumbers between paper towels to remove extra moisture.
Meanwhile, whisk together the sesame oil, soy sauce, ginger, garlic, sugar and red pepper flakes.
Add the cucumber, grated carrot and sesame seeds, toss to fully coat.
Taste and season with more salt if desired.
Notes
*I used a spiralizer with a flat blade to cut the cucumbers into long thin strips. If you don't have a spiralizer, use a mandolin or thinly slice with a knife. ** Be sure to use gluten free soy sauce for gluten free! *** I prefer more spice, but start with less and add more to taste.