Ingredients
Vegetables
- 2 large cucumbers, julienned
- 2 large carrots, julienned
Dressing
- 1 tablespoon grape seed oil (see notes for oil-free option)
- 2 tablespoons rice vinegar or 1 tablespoon white vinegar
- 1 teaspoon sesame seed oil
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce or tamari
- ¼ teaspoon salt
- ¼ teaspoon ginger powder
- Ground white pepper, to taste
Garnish
- ½ tablespoon toasted sesame seeds
- ½ tablespoon black sesame seeds
Instructions
- Prepare the Vegetables: Wash and peel the carrots, removing the ends. Wash the cucumbers and trim the ends as well.
- Julienne the Vegetables: Using a julienne peeler, slice the carrots and cucumbers into long, thin ribbons. Combine them in a medium bowl and set aside.
- Make the Dressing: In a small bowl or glass measuring cup, whisk together grape seed oil, rice vinegar (or white vinegar), sesame seed oil, maple syrup, soy sauce (or tamari), salt, ginger powder, and ground white pepper. Taste and adjust seasoning if needed.
- Toss the Salad: Pour the dressing over the cucumber and carrot ribbons and gently stir to ensure all ribbons are coated evenly with the dressing.
- Add the Sesame Seeds: Sprinkle the toasted sesame seeds and black sesame seeds over the top of the salad for garnish and extra flavor.
- Chill and Serve: Refrigerate the salad for at least 10 minutes to allow the flavors to meld before serving.
Notes
- For an oil-free version, omit the grape seed oil and sesame seed oil and increase the vinegar slightly for acidity.
- Use tamari instead of soy sauce for a gluten-free version.
- The salad can be prepared a few hours ahead and kept refrigerated to enhance the flavor further.
- Adjust sweetness and saltiness in the dressing according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
