Cucumber Carrot Salad Big Crunch (Print Version)

Crisp cucumbers and carrots in tangy sesame dressing for a refreshing, crunchy side ready in 15 minutes.

# What You Need:

01 - 2 large cucumbers, sliced or julienned

02 - 3 medium carrots, peeled and julienned

03 - 4 radishes, thinly sliced

04 - 2 scallions, thinly sliced

05 - 2 tablespoons rice vinegar

06 - 1 tablespoon toasted sesame oil

07 - 1 tablespoon soy sauce (use tamari for gluten-free)

08 - 1 teaspoon honey or maple syrup

09 - 1 teaspoon grated fresh ginger

10 - 1 garlic clove, minced

11 - 2 tablespoons roasted peanuts or cashews, roughly chopped

12 - 1 tablespoon toasted sesame seeds

13 - Fresh cilantro or mint leaves

01 - In a large bowl, combine cucumbers, carrots, radishes (if using), and scallions.

02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic until well combined.

03 - Pour the dressing over the vegetables and toss thoroughly to coat.

04 - Let the salad sit for 5 minutes to allow flavors to meld.

05 - Just before serving, sprinkle with chopped nuts, sesame seeds, and herbs if desired. Serve immediately for maximum crunch.

01 -

The crunch is absolutely addictive, like eating a garden that was specifically designed to make you happy
It comes together in literally fifteen minutes, making it perfect for those nights when cooking feels like too much

02 -

The salad loses its crunch if it sits too long in the dressing, so only dress what you will eat within a few hours
A mandoline or vegetable peeler makes getting those thin, uniform slices so much easier and more consistent

03 -

Grate your ginger against the grain to get maximum flavor without those tough fibrous bits
Toast your sesame seeds in a dry pan for just a minute or two until fragrant, it takes them to a whole new level