Carrot Cucumber Salad
Carrot and Cucumber Salad is a crisp, refreshing side dish with ginger, sesame, and a simple Asian-inspired dressing.
Servings: 4
Ingredients
- 1 large English Cucumber
- 2 small to medium sized carrots
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons fresh grated ginger
- 2 teaspoons sesame seeds
- salt and pepper to taste
Instructions
- Wash the cucumber and carrots. Peel the outside layer off the carrpt and trim along with the cucumbers. Peel skin if desired only. Slice the cucumbers and carrots. I use a peeler to get the carrots in long ribbons but cut or slice anyway you's like.
- In a large bowl, whisk together the olive oil, vinegar, soy sauce, maple syrup, and grated ginger. Add the cucumbers and carrots. Toss together with the sesame seeds. Season with salt and pepper to taste.
Notes
This salad can be made in advance as it tastes even better if it sits for an hour or two in the fridge before serving.
Substitutions:
Any type of cucumbers can be used.
Honey can easily be substituted for the maple syrup.