Description
A refreshing and simple salad featuring crisp julienned cucumber and carrots with a light dressing.
Ingredients
Scale
- 1 large cucumber, julienned
- 1 large carrot, peeled and julienned
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon sugar (optional)
- Salt, to taste
- Sesame seeds, for garnish
- Optional: sliced green onions or fresh cilantro
Instructions
- Wash and julienne the cucumber and carrot into thin matchsticks.
- If the cucumber is watery, toss it with salt for 10 minutes, then pat dry.
- Whisk together rice vinegar, sesame oil, sugar (if using), and salt in a small bowl.
- Combine cucumber and carrot in a bowl, pour dressing over, and toss gently.
- Chill for 10-15 minutes to allow flavors to meld.
- Garnish with sesame seeds and optional green onions or cilantro before serving.
Notes
- Best served cold and fresh.
- Experiment with shredded red cabbage or daikon for added texture.
- A squeeze of lime juice can add extra zest.
- This salad is suitable for make-ahead side dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 65
- Sugar: 3g
- Sodium: to taste
- Fat: 3g
- Saturated Fat: negligible
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg