Crunchy Sesame Cucumber & Carrot Salad

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Crunchy Sesame Cucumber & Carrot Salad

Prep time: 15 mins | Servings: 2-4

Ingredients

The Vegetables:

  • 2 Large English Cucumbers: Julienne-sliced or spiralized (English cucumbers are preferred because they have thinner skins and fewer seeds).

  • 2 Large Carrots: Peeled and julienned into thin matchsticks.

  • 1 tsp Salt: (For sweating the cucumbers).

The Dressing:

  • 3 tbsp Rice Vinegar: (Unseasoned is best for controlling salt).

  • 1 tbsp Soy Sauce: (Or tamari for gluten-free).

  • 1 tbsp Toasted Sesame Oil: For that deep, nutty aroma.

  • 1 tbsp Honey or Maple Syrup: To balance the acidity.

  • 1 clove Garlic: Grated or finely minced.

  • 1 tsp Fresh Ginger: Grated.

  • Optional: A pinch of red pepper flakes for heat.

Garnish:

  • 1 tbsp Toasted Sesame Seeds

  • Fresh Cilantro or Scallions: Roughly chopped.

Instructions

  1. Prep the Cucumbers: After slicing the cucumbers into thin strips, place them in a colander and sprinkle with 1 tsp of salt. Let them sit for about 10 minutes. This draws out excess water so your salad doesn’t get soggy. Rinse briefly and pat them dry with a paper towel.

  2. Whisk the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger until well combined.

  3. Combine: In a large mixing bowl, toss the prepared cucumbers and julienned carrots together.

  4. Dress: Pour the dressing over the vegetables and toss gently to coat every strand.

  5. Finish: Sprinkle with toasted sesame seeds and fresh herbs.

Pro Tip: This salad is best served cold. Let it chill in the refrigerator for 20 minutes before serving to allow the flavors to meld together.

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