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Wash the cucumber and carrots thoroughly. Use a mandoline slicer or a sharp knife to slice the cucumber into thin rounds. Julienne the carrots into thin strips.
Make the Dressing:
In a small bowl, whisk together the avocado oil, rice vinegar, sesame oil, sugar, and soy sauce until the sugar is completely dissolved. Add the ground ginger and, if using, the crushed red chili flakes. This will give the dressing a nice kick of spice.
Combine Salad and Dressing:
In a larger mixing bowl, combine the sliced cucumber and julienned carrots. Pour the dressing over the vegetables and toss gently to coat all the pieces evenly.
Chill and Serve:
Allow the salad to marinate for about 10-15 minutes in the refrigerator before serving. This step helps the flavors meld together and enhances the overall taste of the salad.
Garnish and Serve:
Just before serving, sprinkle the minced fresh cilantro and toasted sesame seeds over the top for added flavor and a touch of elegance.
Tips:
Cucumber Tips: If you are not using a seedless cucumber, you can remove the seeds with a spoon to prevent the salad from becoming too watery.
Carrot Prep: For the best texture, use fresh carrots and julienne them finely. This ensures they absorb the dressing better and mix well with the delicate cucumber slices.
Serving Suggestion: This salad is best served chilled. It can be a refreshing side to grilled meats or a complement to spicy dishes due to its cooling effect.
Storage: This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day.
Conclusion:
Cucumber and Carrot Salad is not only a delightful and easy-to-make side dish but also a healthy addition to your diet, packed with vitamins and antioxidants. Its vibrant colors and crisp texture make it as appealing to the eye as it is to the palate. Enjoy this salad with your favorite meals, and adjust the level of spice to suit your taste!
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