Cucumber Carrot Sesame Crunch (Printable)

Crisp vegetables in tangy sesame dressing for maximum crunch.

# What You Need:

→ Vegetables

01 - 2 large cucumbers, sliced or julienned
02 - 3 medium carrots, peeled and julienned
03 - 4 radishes, thinly sliced (optional for extra crunch)
04 - 2 scallions, thinly sliced

→ Dressing

05 - 2 tablespoons rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon grated fresh ginger
10 - 1 garlic clove, minced

→ Garnish

11 - 2 tablespoons roasted peanuts or cashews, roughly chopped
12 - 1 tablespoon toasted sesame seeds
13 - Fresh cilantro or mint leaves (optional)

# How-To:

01 - In a large bowl, combine cucumbers, carrots, radishes (if using), and scallions.
02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic until well combined.
03 - Pour the dressing over the vegetables and toss thoroughly to coat.
04 - Let the salad sit for 5 minutes to allow flavors to meld.
05 - Just before serving, sprinkle with chopped nuts, sesame seeds, and herbs if desired. Serve immediately for maximum crunch.

# Expert Advice:

01 -
  • The crunch is absolutely addictive, making it hard to stop eating
  • It gets better as it sits, so leftovers taste even more vibrant
  • You probably have everything in your pantry right now
02 -
  • The vegetables will release water as they sit, which actually creates more dressing and keeps things juicy
  • This salad tastes best at room temperature, not cold from the refrigerator
  • The dressing can be made up to three days ahead and stored in a jar
03 -
  • Use a mandoline if you want restaurant-thin slices, just watch your fingers
  • Toast your sesame seeds in a dry pan over medium heat until they start smelling fragrant

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