Description
A crisp cucumber carrot salad tossed in a sweet and savory sesame dressing. Ready in 15 minutes and perfect as a fresh side dish.
Ingredients
- 2 large cucumbers, julienned into ribbons
- 2 large carrots, peeled and julienned into ribbons
- 1 tablespoon grapeseed oil
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon black sesame seeds
- 1 quarter teaspoon salt
- 1 quarter teaspoon ground ginger
- White pepper to taste
Instructions
- Wash the cucumbers and carrots thoroughly. Trim the ends and peel the carrots.
- Using a julienne peeler, slice both vegetables into long thin ribbons and place them in a large mixing bowl.
- In a small bowl, whisk together grapeseed oil, rice vinegar, sesame oil, maple syrup, soy sauce, salt, ginger, and white pepper until fully combined.
- Pour the dressing over the cucumber and carrot ribbons.
- Gently toss until all the ribbons are evenly coated.
- Sprinkle sesame seeds and black sesame seeds over the salad.
- Let the salad sit for 10 minutes to allow the flavors to develop before serving.
Notes
- For best texture, serve the salad fresh on the same day while the vegetables remain crisp.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Tossing
- Cuisine: Asian Inspired