Ingredients
Scale
- 2 large carrots, julienned
- 1 large cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil (or olive oil)
- 1 teaspoon soy sauce (optional for added umami)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Start by washing the carrots and cucumber thoroughly. Peel the carrots if desired, then julienne or grate them into thin strips. Thinly slice the cucumber, preferably using a mandoline for uniform thickness.
- In a small bowl, whisk together rice vinegar, honey, sesame oil, and soy sauce (if using). Season with salt and pepper to taste for a balanced flavor profile.
- In a large bowl, combine the julienned carrots and sliced cucumbers. Pour the dressing over the vegetables and toss gently to evenly coat. Garnish with chopped cilantro and toasted sesame seeds for an extra touch of flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 24 hours. Add the dressing just before serving to keep the vegetables crisp.
- For vegan options, substitute honey with agave syrup. To enhance flavor, add sliced radishes or bell peppers, or use lemon juice instead of vinegar. Incorporating chopped fresh herbs like mint or basil can add a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Asian-inspired
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 80 Kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg