Ingredients
Scale
- 2 large carrots, julienned
- 1 large cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- Optional: chopped fresh cilantro or green onions
Instructions
- Julienne the carrots and thinly slice the cucumber. Consider using a vegetable chopper for uniform cuts.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic to make the dressing.
- Pour the dressing over the julienned carrots and sliced cucumbers. Toss gently until all vegetables are evenly coated.
- Sprinkle with toasted sesame seeds and chopped cilantro or green onions if desired.
Notes
- Use fresh, firm vegetables for optimal crunch.
- Chill the salad for at least 15 minutes before serving for enhanced flavor and texture.
- Adjust sweetness and acidity to taste by varying honey and vinegar quantities.
- For extra crunch, add chopped nuts or crispy rice noodles.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Asian
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 60 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg