Name: Carrot and Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Cuisine: American

From the Cook

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Carrot and Cucumber Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a small mixing bowl whisk together coconut aminos, honey, rice vinegar, sesame oil, minced garlic and minced ginger. Whisk until thoroughly combined.

Slice the cucumber into thin slices, cut the green onions into thin slices, and finely chop the parsley.

Place sliced cucumbers, green onions, and carrots in a large mixing bowl. Gently toss or stir to mix.

Pour the dressing mixture over the cucumber mixture and stir or toss to coat all of the vegetables with the dressing.

Sprinkle the parsley, sesame seeds and red pepper flakes if desired and gently stir.

Serve immediately or refrigerate in an airtight container until ready to serve.

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Tips & Tricks (5)

Ice Bath Crunch 🧊
After julienning carrots and cucumbers, immediately plunge them into ice water for 15 minutes to maximize crispness and prevent wilting before serving.
Dressing Balance Technique ⚖️
Whisk the sesame oil, rice vinegar, and honey together first, then add soy sauce or coconut aminos last to prevent the salt from breaking down the oil emulsion prematurely.
Ginger-Garlic Bloom Method 🌡️
Mince ginger and garlic finely, then let them sit in warm (not hot) sesame oil for 2-3 minutes before mixing with other dressing ingredients to unlock deeper, more complex flavors.
Strategic Seasoning Timing ⏱️
Dress the salad just 10-15 minutes before serving to maintain vegetable texture; any longer and the cucumbers will release excess water and dilute the dressing.
Sesame Seed Toasting Trick 🔆
Lightly toast sesame seeds in a dry pan for 1-2 minutes and add them as a finishing garnish rather than mixing in, preserving their nutty crunch and preventing sogginess.