Cucumber Carrot Sesame Crunch (Printable)
Crisp cucumbers and carrots in tangy sesame dressing for a quick, crunchy side dish.
# What's Needed:
→ 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 or tamari for gluten-free
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 - Combine 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 thoroughly blended.
03 - Pour the dressing over the vegetables and toss well to ensure even coating.
04 - Let the salad sit for 5 minutes to allow the flavors to meld together.
05 - Sprinkle with chopped nuts, sesame seeds, and fresh herbs just before serving. Serve immediately for optimal crunch.
# Tips for Success:
01 -
- It comes together in literally fifteen minutes with almost zero effort
- The vegetables stay ridiculously crisp even hours after dressing
- You can prep everything ahead and toss at the last minute
02 -
- Salting the vegetables for ten minutes before dressing draws out excess water and keeps everything crisper longer
- The dressing needs at least five minutes to work into the vegetables
- This salad tastes best within a few hours but the texture will soften overnight
03 -
- A mandoline makes the julienne cuts infinitely faster and more uniform
- Toasting your own sesame seeds in a dry pan takes three minutes and tastes so much better