Ingredients
1 large seedless cucumber, thinly sliced
1 cup julienned carrot slices
1 tbsp avocado oil
2 tbsp rice vinegar
1 tsp sesame oil
2 tsp sugar
2 tsp low sodium soy sauce
2 tbsp minced fresh cilantro
2 tsp toasted sesame seeds
¼ tsp ground ginger
¼ tsp crushed red chili flakes (optional for a spicy kick)
Instructions
Prepare the Vegetables
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 for a spicy kick.
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.