Description
This colorful and crunchy cucumber and carrot salad is an Asian-inspired recipe and a fresh and flavorful salad or side dish.
Ingredients
- 2 large cucumbers, julienned
- 2 large carrots, julienned
- 1 tablespoon grape seed oil (see notes for oil-free)
- 2 tablespoons rice vinegar or 1 tablespoon white (wine) vinegar
- 1 teaspoon sesame seed oil
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce or tamari
- ½ tablespoon (toasted) sesame seeds
- ½ tablespoon black sesame seeds
- ¼ teaspoon salt
- ¼ teaspoon ginger powder
- ground white pepper, to taste
Instructions
Cucumbers and carrots
Wash and remove the skin of the carrots and remove the ends. Wash the cucumbers and remove the ends.
With a julienne peeler, slice the carrots and cucumbers into long ribbons. Combine the cucumber and carrot ribbons in a medium bowl and set aside.
Dressing
In a glass measuring cup or small bowl, combine the grape seed oil, vinegar, sesame oil, maple syrup, soy sauce, salt, ginger, and white pepper. Whisk to combine. Adjust the salt and pepper taste if needed.
Pour the dressing over the cucumber and carrot ribbons. Stir gently to combine, so all the ribbons are coated in the dressing. Sprinkle the sesame seeds over the salad.
Let sit for at least 10 minutes in the fridge so the flavors can develop.
Notes
It is possible to make this salad oil-free. Omit the oil and replace it with soy sauce or tamari.
And if you wish to use any other oil, you can use any other neutral oil. Grapeseed oil is, in general, the most neutral.
To make this salad gluten-free, use tamari instead of soy sauce. Most kinds of vinegar are gluten-free.
If you want to add more heat to this salad, chili flakes will be a good option.