2 english or hothouse cucumbers
2 large carrots
2 C fresh sea palm fronds
1 tsp. sea salt
2 TBS rice vinegar
1 TBS fresh lime or lemon juice
2-3 TBS honey, to taste (may sub maple syrup or coconut nectar)
1 tsp. Toasted sesame oil
½-1 TBS toasted sesame seeds
1 scallion, sliced
If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles
Place the spiralized cucumber into a strainer and toss with 1 tsp. sea salt. Let the cucumber drain for 15-20 minutes to remove excess water.
Bring a small pot of water to a boil and blanch the sea palm fronds. They will turn bright green! Remove and place in an ice water bath for 2-3 minutes, then rinse with cold water. Use a pairing knife to cut fronds into bite-sized strips.
In a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red and sesame seeds.
Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the cucumber, carrot and sea palm noodles into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro.