Description
A refreshing and spicy salad made with cucumber and carrot ribbons, topped with a flavorful sesame dressing.
Ingredients
- 2 large English cucumbers
- 2 large carrots
- 3 green onions, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped roasted peanuts, optional
- 3 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp creamy peanut butter
- 1 tbsp chili garlic sauce
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp lime juice
- ½ tsp crushed red pepper flakes, optional
Instructions
- Wash the cucumbers and carrots. Using a vegetable peeler, shave each into long, thin ribbons. Rotate the vegetables as you peel so you don’t end up with only the soft center.
- Place the cucumber ribbons in a colander and lightly sprinkle with salt. Let them sit for about 5–10 minutes, then gently pat dry with paper towels.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, chili garlic sauce, ginger, garlic, lime juice, and red pepper flakes until smooth.
- Add the cucumber and carrot ribbons to a large bowl. Pour the dressing over them and gently toss until evenly coated.
- Fold in the sliced green onions and cilantro.
- Refrigerate for about 15 minutes to let the flavors come together.
- Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped peanuts.
Notes
- Use a Y-shaped vegetable peeler to create long, even ribbons.
- For extra spice, add a drizzle of chili oil before serving.
- If you want more crunch, add thinly sliced red bell pepper or shredded cabbage.
- Toss the salad just before serving if preparing it several hours ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg