Ingredients
- —4 large carrots
- —6 Persian cucumbers
- —3 spring onions
- —60 g sesame seeds
- —1 tablespoon sesame oil
- —2 tablespoons soy sauce
- —2 tablespoons rice vinegar
- —0.5 tablespoon ginger paste
- —2 cloves of garlic
- —1 tablespoon honey
- —1 teaspoon chili oil
Instructions
Peel the carrots and cut them into fine julienne strips
Slice the cucumber into thin rounds
Cut the spring onions into fine rings
Mix sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and optional chili oil into a smooth dressing
Combine the carrot, cucumber, and spring onions in a large bowl
Pour the dressing over and gently toss to coat
Lightly toast the sesame seeds in a dry pan
Sprinkle the sesame seeds over the salad
Optionally, chill for 10 minutes for extra freshness
Serving Tip
This fresh carrot-cucumber salad is light, crisp, and just what you need when you're craving something pure and refreshing. The combination of raw vegetables and a delicate sesame dressing creates balance without making the dish heavy. It shines best as a cool, soothing side dish to a warm meal.
Storage Tip
Covered, it can be stored in the fridge for up to one day; toss lightly before serving.