Carrot Cucumber Salad

Serves 1
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Directions

  1. 1Use a vegetable peeler to cut the carrot into ribbons and slice cucumbers.
  2. 2Whisk together the dressing ingredients in a bowl, grating the ginger using a zester.
  3. 3Add the carrots, cucumber slices, and herbs to the bowl.
  4. 4Give everything a good toss and add more salt, red pepper flakes, or lemon juice to taste. Add white sesame seeds if you want!

Ingredients

  • 5 large carrots
  • 1 English cucumber
  • 4 green onions
  • 0.5 c fresh herbs (mint, cilantro, and 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, grated
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp red pepper flakes

Equipment

vegetable peelermandoline slicersharp knifelarge bowlmedium-sized bowlzester

Tips

  • Use your dominant hand to hold the carrot stable on a cutting board and use your other hand to make the carrot ribbons with a vegetable peeler.
  • I suggest thinly slicing the cucumber since the carrots are in fine ribbons.
  • Mix the dressing ingredients in the bottom of the dish and then add the vegetables on top and mix it all together.
  • Grate the fresh ginger using a zester.
  • Meal Prep - prep your vegetables and make the dressing in advance. Store separately until ready to serve.
  • Storage - store leftovers in an airtight container for up to 3-4 days in the refrigerator. It actually tastes even better the next day as the flavors continue to absorb into the vegetables.