Carrot and Cucumber Salad
A crunchy and refreshing salad made with fresh carrots and cucumbers, perfect as a side dish or a healthy snack.
Ingredients
Vegetable Ingredients
- 2 large large carrots, shredded Choose fresh, crisp carrots for the best flavor.
- 1 cucumber, thinly sliced Select a firm cucumber for added crunch.
Dressing Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 tablespoon sesame oil
- 1 teaspoon sugar Adjust the amount of sugar to taste.
- Salt and pepper to taste
Garnish
- Sesame seeds For garnish before serving.
Instructions
Preparation
- In a large bowl, combine the shredded carrots and sliced cucumber.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat.
- Let the salad sit for about 10 minutes for the flavors to meld.
- Garnish with sesame seeds before serving.
Notes
This salad can be served cold or at room temperature. It pairs well with grilled meats, rice dishes, or as a light lunch on its own. Store leftovers in an airtight container in the fridge for 2-3 days.