Ingredients
Scale
- 2 large carrots, julienned
- 1 large cucumber, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- Fresh cilantro, chopped (optional)
- Red pepper flakes (optional for added spice)
Instructions
- Start by peeling and julienning the carrots. Slice the cucumber as thinly as possible to maximize crunch and freshness. Place the prepared vegetables in a large mixing bowl.
- In a small bowl, whisk together the rice vinegar, soy sauce, honey, and sesame oil until well combined. Adjust the sweetness or saltiness to taste.
- Pour the dressing over the vegetables and toss gently to coat everything evenly. This allows the flavors to meld beautifully, creating a vibrant and refreshing crisp Asian salad.
- Sprinkle toasted sesame seeds and chopped cilantro over the top. For a bit of heat, sprinkle red pepper flakes. Serve immediately or refrigerate for up to 2 hours for a more refreshing taste.
Notes
- Store the salad in an airtight container in the refrigerator. For the best texture and flavor, consume within 24 hours.
- The vegetables may release some water over time, so tossing before serving is recommended.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan, Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 80 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg