Ingredients
Scale
- 2 large carrots, peeled and julienned
- 2 cucumbers, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 1 teaspoon sesame oil (optional)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Vegetables: Peel the carrots and julienne into thin strips. Slice cucumbers thinly using a knife or mandoline. Rinse and dry.
- Make the Dressing: Whisk together rice vinegar, honey, olive oil, sesame oil (if using), and grated ginger. Season with salt and pepper.
- Toss the Salad: Combine carrots and cucumbers in a large bowl. Pour dressing over and toss gently until evenly coated. Add chopped cilantro.
- Serve: Transfer to bowls, garnish with sesame seeds if desired, and enjoy immediately or chill for 15-20 minutes.
Notes
- This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Toss again before serving if needed. Keep dressing separate until serving for longer storage.
- Adjust dressing ingredients for sweetness or savory notes. Feel free to add nuts or seeds for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Healthy International
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 85 kcal Kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg