A tart and somewhat sweet dressing blends the crisp textures of cucumber and carrots in this cool and tasty side dish, cucumber and carrot salad. In warm weather particularly, it makes a great complement to any meal and goes well with Asian-inspired cuisine.
One big, thinly sliced, seedless cucumber
Scallion slices, one cup
Just one tablespoon avocado oil
tsp rice vinegar
Spoonful of sesame oil
tsp sugar
Two teaspoons of soy sauce reduced in salt
Two tablespoons finely chopped fresh cilantro
¼ teaspoon powdered ginger; 2 teaspoons toasted sesame seeds
For a fiery kick, add ¼ teaspoon crushed red chili flakes.
Rules:
Set up the Vegetables:
Give the carrots and cucumbers good washing. To cut the cucumber into thin rounds, use a mandoline slicer or a sharp knife. Thinly slice the carrots.
Putting on the Dress:
In a small bowl, thoroughly dissolve the sugar in the avocado oil, rice vinegar, sesame oil, and soy sauce. Stir in the ground ginger and, if using, the crushed red chili flakes. This will provide a welcome spicy bite to the dressing.
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