Name: Asian Carrot Cucumber Ribbon Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 4 large carrots, peeled; 2 Lebanese cucumbers; Large handful fresh cilantro; Large handful fresh mint; 2 tablespoons tamari; 1 tablespoon rice wine vinegar; 2 teaspoons sesame oil; 1 teaspoon honey; 1 clove garlic, minced; 1 teaspoon grated ginger; 2 tablespoons sesame seeds; 2 tablespoons fried onions

Description

This vibrant Asian Carrot Cucumber Ribbon Salad is a refreshing, light, and crunchy dish featuring thin ribbons of carrots and cucumbers tossed with a flavorful sesame-tamari dressing and fresh herbs. Perfect as a healthy side or appetizer, it combines fresh ingredients like mint, cilantro, and toasted sesame seeds for a delightful burst of flavor and texture.

Ingredients

Vegetables

4 large carrots, peeled
2 Lebanese cucumbers
Large handful fresh cilantro
Large handful fresh mint

Dressing

2 tablespoons tamari
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon honey
1 clove garlic, minced
1 teaspoon grated ginger

Toppings

2 tablespoons sesame seeds
2 tablespoons fried onions

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Instructions

Make dressing: In a small jar, combine the tamari, rice wine vinegar, sesame oil, honey, minced garlic, and grated ginger. Secure the lid tightly and shake well until the ingredients are thoroughly combined to form a flavorful dressing.
Prepare vegetables: Using a vegetable peeler, slice the peeled carrots and cucumbers lengthwise into thin ribbons. Place all the ribbons into a large salad bowl.
Assemble salad: Add the fresh cilantro, mint, and sesame seeds to the bowl with the vegetable ribbons. Pour the dressing over everything and toss gently with clean hands until the salad is evenly coated.
Serve: Transfer the salad to serving plates, piling it high. Garnish each plate with extra sesame seeds, fresh mint and cilantro leaves, and sprinkle with the fried onions for added crunch and flavor.

Notes

For a vegan option, substitute honey with maple syrup or agave nectar.
Lebanese cucumbers can be replaced with English cucumbers if unavailable.
Use gluten-free tamari to keep the dish gluten-free.
The fried onions add a nice texture contrast; you can find them pre-packaged or make your own by thinly slicing onions and frying until crispy.
The salad is best served fresh but can be prepared up to 1 hour in advance and kept chilled.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian