2 large cucumbers
2 tablespoons sunflower seed butter
1 tsp toasted sesame seed oil
1 tbsp coconut aminos
½ tbsp. rice vinegar
1 tbsp water
1 scallion, thinly sliced
1 tsp sesame seeds
Use a julienne peeler or spiralizer to turn the cucumbers into noodles. Place “noodles” in a colander over a large bowl, sprinkle with sea salt and toss. Let sit for 60 minutes, wringing the noodles out gently with your hands every 20 minutes to get rid of excess water*. Pat dry with paper towels. While cucumbers are “sweating” toast sesame seeds over low heat in a pan until light brown (2-3 minutes).
In a small bowl or food processor, mix sunflower seed butter, sesame oil, vinegar and coconut aminos until smooth.
Place cucumbers in a large bowl and gently mix dressing into it. Sprinkle with scallions and toasted sesame seeds.
This makes a great side dish or you could add sliced cooked chicken, pork, beef or seafood to make a delicious balanced meal.
*Save the water from the cucumbers to make Watermelon Cucumber Juice!