Crisp Cucumber and Carrot Salad for Refreshing Vibes

A refreshing Cucumber and Carrot Salad, quick to prepare and perfect for any meal.

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Prep Time 15

Marinating Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 Cups Cucumbers Persian or English preferred
2 Cups Carrots Fresh whole carrots or pre-shredded

For the Dressing

2 Tbsp Grape Seed Oil Neutral oil
1 Tbsp Sesame Oil Essential for nutty flavor
2 Tbsp Rice Vinegar Substitutable with apple cider or white vinegar
1 Tbsp Maple Syrup Alternatives include agave syrup
2 Tbsp Soy Sauce/Tamari Use tamari for gluten-free
1 tsp Salt To enhance flavors
1 tsp Ginger Powder Fresh ginger can elevate flavors
1/4 tsp White Pepper Black pepper can be substituted

For Garnishing

1 Tbsp Black & White Sesame Seeds Optional but recommended

Equipment

julienne peeler
Medium bowl
small bowl or measuring cup

Method

Preparation Steps

Clean cucumbers and carrots under running water. Slice into thin ribbons with a julienne peeler or knife.
In a separate bowl, mix grape seed oil, sesame oil, rice vinegar, maple syrup, soy sauce, salt, ginger powder, and white pepper. Whisk for about 2 minutes.
Combine vegetable ribbons and dressing in a bowl and toss gently. Marinate in the refrigerator for at least 10 minutes before serving.
Sprinkle sesame seeds on top before serving for added crunch.

Nutrition

Serving: 1CupCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh, but retains flavors in the fridge for 3-5 days. Avoid freezing to maintain crunch.

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