Description
A fresh and crunchy carrot and cucumber salad tossed in a flavorful sesame dressing. Quick to prepare and packed with vibrant textures and taste.
Ingredients
- 3 large carrots (peeled into ribbons)
- 5 mini cucumbers (thinly sliced)
- 5 stalks green onions (thinly sliced)
- 1/3 cup roasted peanuts (unsalted, chopped)
- 2 tbsp sesame seeds
- 1/2 cup sesame oil
- 2 tbsp soy sauce (gluten-free)
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 2 tbsp maple syrup
- 1 tbsp fresh garlic (minced)
- 1 tsp ginger paste (or honey)
- 1/2 tsp salt
- 1/4 tsp chili paste (optional, adjust to taste)
Instructions
- Rinse carrots and cucumbers and pat dry. Using a mandoline or sharp knife, slice carrots lengthwise into thin ribbons and cucumbers into 1/8-inch slices.
- Slice green onions thinly and chop peanuts if needed.
- In a large bowl, combine carrot ribbons, cucumber slices, and green onions.
- In a separate bowl or jar, whisk together sesame oil, soy sauce, rice vinegar, lime juice, maple syrup, garlic, ginger paste, salt, and chili paste until well blended.
- Pour dressing over vegetables and gently toss to coat. Let sit for 10 minutes to absorb flavors.
- Top with chopped peanuts and sesame seeds just before serving.
Notes
- Adjust chili paste to control spice level.
- Use tamari to ensure the dish remains gluten-free.
- Best served fresh but can be refrigerated for up to 2 days.
- Add shredded cabbage or bell peppers for extra crunch.
- Serve as a side dish or light main.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
