You’ll be astounded at what a great texture cucumber has when it's cut in this way with a julienne peeler. The salad is beautifully clean and tasty – perfect for hot summer nights. It's great by itself or alongside rich dishes.
Serves: 2 (4 as a side)
INGREDIENTS
1 telegraph cucumber
1 large carrot, peeled
3 tablespoons tahini
2 tablespoons water
1 teaspoon tamari
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar or brown sugar
Sea salt and cracked black pepper.
To serve: fine slivers of spring onion, black sesame seeds, white sesame seeds
METHOD
Trim the ends from the cucumber. Use a julienne peeler to create the ‘noodles’. Work around the outside, stopping as soon as you reach the seeds.
Julienne the carrot. Lay the cut vegetables out on a tea towel. Use another tea towel on top to blot as much liquid as possible.
Combine all the remaining ingredients in a small jug. Whisk vigourously. Add a little water if the dressing is too thick. Taste and season with sea salt and cracked black pepper if desired.
Toss the vegetables in the dressing just prior to serving. Sprinkle with spring onion and sesame seeds.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more of Kelly's flavour-first wholefood recipes head over to her blog, bonnie delicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Soba Noodle Salad with Miso & Sesame Dressing]()
RecipeSoba Noodle Salad with Miso & Sesame Dressing
Article by Kelly Gibney![Rainbow Slaw with Miso and Tahini Dressing]()
RecipeRainbow Slaw with Miso and Tahini Dressing
Article by Kelly Gibney![Gluten-free Spaghetti with Broccoli and Basil Pesto]()
RecipeGluten-free Spaghetti with Broccoli and Basil Pesto
Article by Kelly Gibney![Potato, Parmesan and Kale Waffles with Slow Roasted Cherry Tomatoes]()
RecipePotato, Parmesan and Kale Waffles with Slow Roasted Cherry Tomatoes
Article by Kelly Gibney
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.