Description
A refreshing cucumber and carrot salad with a delicious sesame dressing.
Ingredients
Scale
- 2 large carrots
- 1 English cucumber
- 2 teaspoons toasted sesame oil
- 1 Tablespoon sesame seeds (lightly toasted)
- 2 Tablespoons hoisin sauce (gluten free if needed)
- 1 Tablespoon rice vinegar
- ¼ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 Tablespoon maple syrup
- 2 Tablespoons fresh cilantro (chopped)
Instructions
- Wash, dry, and peel the carrots. Then use the vegetable peeler to slice 2 large carrots into long ribbons. Stop when you reach the core.
- Slice the 1 English cucumber into thin rounds or half-moons. If the cucumber seems watery, pat slices lightly with a paper towel.
- In a small bowl, whisk 2 teaspoons toasted sesame oil, 2 Tablespoons hoisin sauce, 1 Tablespoon rice vinegar, 1 Tablespoon maple syrup, ½ teaspoon garlic powder, and ¼ teaspoon ground ginger until smooth.
- Add cucumber and carrot ribbons to a large bowl. Pour the dressing over the vegetables and toss gently until coated.
- Sprinkle 1 Tablespoon sesame seeds and chopped 2 Tablespoons fresh cilantro on top.
- Let it sit for about 5 minutes so the flavors soak in.
Notes
- This salad can be made ahead of time, but it’s best served fresh.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg