Cucumber and Carrot Salad
A refreshing Cucumber and Carrot Salad tossed in a flavorful dressing.
Equipment
- Julienne Peeler
Ingredients
Vegetables
- 2 large cucumbers julienned
- 2 large carrots julienned
Dressing
- 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
Preparation
- 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.
- 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. To make this salad gluten-free, use tamari instead of soy sauce. Most kinds of vinegar are gluten-free. For more heat, add chili flakes.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 40mgCalcium: 4mgIron: 4mg
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