Description
A refreshing cucumber and carrot salad with sesame, ginger, rice vinegar, and soy sauce. Perfect for meal prep and summer meals.
Ingredients
Scale
- 2 large seedless cucumbers, thinly sliced
- 2 large carrots, julienned
- 2 tablespoons avocado oil
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- Optional garnish: cilantro, green onions, sesame seeds
Instructions
- Slice cucumbers and julienne carrots.
- Place vegetables in a large bowl.
- Whisk avocado oil, rice vinegar, sesame oil, soy sauce, cilantro, ginger, sesame seeds, sugar, and red pepper flakes.
- Pour dressing over vegetables.
- Toss until evenly coated.
- Refrigerate for at least 20 minutes.
- Garnish and serve chilled.
Notes
- Toast sesame seeds before using.
- Adjust red pepper flakes to taste.
- Salad tastes even better after chilling overnight.
- Store refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 4
- Sodium: 410
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0