Carrot Cucumber Salad
Directions
- 1Use a vegetable peeler to cut carrots into ribbons. Slice cucumbers thinly using a mandoline slicer or sharp knife. Chop fresh herbs and onions.
- 2Whisk together the dressing ingredients in a bowl, grating the ginger using a zester.
- 3Add carrots, cucumber slices, onions, and herbs to the bowl.
- 4Toss everything together and adjust seasoning with salt, red pepper flakes, or lemon juice to taste. Add sesame seeds, if desired.
Ingredients
- 5 large carrots
- 1 English cucumber
- 4 green onions
- 0.5 c fresh herbs (mint, cilantro, basil)
- 1 Tbsp extra virgin olive oil or avocado oil
- 1 tsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp honey, hot honey, or maple syrup
- 1 Tbsp low sodium soy sauce
- 1 lemon juice
- 1 Tbsp fresh ginger
- 1 tsp garlic powder
- 0.5 tsp kosher salt
- 0.5 tsp red pepper flakes
- 0 white sesame seeds
Equipment
vegetable peelerknife or mandoline slicerlarge bowlwhiskzester
Related recipes
Japanese-inspired potato salad
Japanese · Salad
Panceta al estilo chino
Chinese · Salad
Spicy Cumin Tofu Skin Knots
Chinese · Salad
Peanut Noodle Salad
Italian · Salad
Murcian-style potato salad
Spanish · Salad
brussels sprouts, apple and pomegranate salad
Mexican · Salad30m
Street Corn Pasta Salad
Mexican · Salad
Sheet Pan Caprese Chicken
American · Salad
Watermelon Feta Salad
Mediterranean · Salad
Mapo Tofu and Smashed Cucumber Salad
Japanese · Salad
Ukrainian Potato Chip Salad
Salad
Roasted Broccoli Salad with Creamy Garlic-Miso Dressing
Japanese · Salad