Cucumber Carrot Salad Big Crunch (Printable Version)
Crisp cucumbers and carrots in tangy sesame dressing. Ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, sliced or julienned
02 - 3 medium carrots, peeled and julienned
03 - 4 radishes, thinly sliced
04 - 2 scallions, thinly sliced
→ Dressing
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon soy sauce
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon grated fresh ginger
10 - 1 garlic clove, minced
→ Garnish
11 - 2 tablespoons roasted peanuts or cashews, roughly chopped
12 - 1 tablespoon toasted sesame seeds
13 - Fresh cilantro or mint leaves
# How to Make It:
01 - Place cucumbers, carrots, radishes, and scallions in a large mixing bowl.
02 - Whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic in a small bowl until fully incorporated.
03 - Pour dressing over vegetables and toss thoroughly to ensure even coating.
04 - Let salad stand for 5 minutes to allow flavors to meld together.
05 - Sprinkle with chopped nuts, sesame seeds, and herbs just before serving. Serve immediately for optimal texture.
# Expert Insights:
01 -
- The crunch factor is genuinely satisfying in a way that makes you forget youre eating something healthy
- It keeps beautifully for days, actually getting better as the dressing works its way into the vegetables
02 -
- I once made this three hours ahead of time and it was still delicious, but the vegetables did lose some of their snap
- Use a vegetable peeler to create those beautiful ribbons if you do not have a mandoline—it is oddly therapeutic and looks impressive
03 -
- Toast your sesame seeds in a dry skillet over medium heat until fragrant and golden—literally thirty seconds transforms them completely
- Grate the ginger on a microplane rather than chopping it to avoid those stringy bits that no one wants to bite into