Asian Sesame Cucumber Salad

There’s been a common theme in my house recently, of meals that require no heat to make. No roasting, sauteing, boiling, frying… nothing. The less heat, and less work required, the better. Which means tubs of ice cream are my best friend, but also, vegetables, because balance. Too hot to cook + lazy = noshing on whole cucumbers and calling it a meal.

Side note: have you ever noticed how thirst quenching it is to eat a cucumber? They’re like edible water bottles. Wait a minute… you guys… EDIBLE WATER BOTTLES. Why haven’t we done this yet?! Saving the environment by eating things? Yes please! (Okay, be honest with me, am I a genius or does this already exist and I’m just late to the party? Because, really, that’s usually the case, or else I’d be mega rich from inventing all kinds of things that already exist.)

But I digress — let’s get back to the vegetables, here.

Asian Sesame Cucumber Salad

I am a huge fan of eating veggies just as they are, but let’s face it, they get boring pretty quick. Enter, cucumber salad. But not just any ol’ cucumber salad — spiralized, noodly, sweet and tangy sesame vinaigrette cucumber salad.

This is one of those things you can throw together on a daily basis, because besides the cucumber, everything in it is just a pantry staple. Crunchy, refreshing, flavorful, and it doesn’t threaten my chances of winning laziest person of the year award? Score!