Cucumber and Carrot Salad
Crisp, and deliciously refreshing, this easy to prepare cucumber and carrot salad is tossed in a tasty soy and sesame dressing. A great light side dish with amazing Asian-inspired flavors.
Ingredients
- 1 - 2 whole1 - 2 whole1 - 2 whole English Cucumber, or Persian cucumbers
- 4 - 5 whole4 - 5 whole4 - 5 whole Carrots
- 2 - 3 whole2 - 3 whole2 - 3 whole Green Onion (Scallion), sliced
- 2 Tbsp2 Tbsp2 Tbsp Low Sodium Soy Sauce, or coconut aminos, or lite tamari
- 2 Tbsp2 Tbsp2 Tbsp Rice Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Toasted Sesame Oil
- 1 tsp1 tsp1 tsp Dijon Mustard
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 0.25 tsp0.25 tsp0.25 tsp Salt, more or less to taste
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper, more or less to taste
- 1 tsp1 tsp1 tsp Sesame Seeds
For the dressing
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Slice the English cucumber in half or third, then slice each piece in half lengthwise, then slice the cucumber in half-moons.
- Peel the carrots, then cut them into matchsticks or julienne. You can use a julienne peeler if you have one, or slice the carrots in 1-inch pieces, then slice in half lengthwise, then slice each piece into sticks. (shredded carrots work too)
- In a small bowl, whisk together soy sauce, rice vinegar, oil, sesame oil, Dijon mustard, honey, salt, pepper until incorporated.
- Add the sliced green onions, stir them together with the cucumber and carrots. Add a sprinkle of salt and pepper over the veggies, toss in the dressing, sprinkle sesame seeds and serve. Enjoy!
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