A refreshing dish that’s quick to prepare and bursting with flavor, combining crunchy cucumbers and sweet carrots.
Ingredients
Scale:
2 large cucumbers, thinly sliced
2 medium carrots, julienned or grated
1/2 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
Fresh herbs (such as parsley or cilantro), for garnish
3 tablespoons rice vinegar or apple cider vinegar
2 tablespoons olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon honey or maple syrup (optional for sweetness)
1 teaspoon sesame oil
Salt and pepper, to taste
Instructions
Start by preparing the vegetables. Wash the cucumbers under cold water and slice them thinly, about 1/4 inch thick.
Peel the carrots and cut them into julienne strips or grate them using a box grater.
Slice the red bell pepper and red onion thinly.
In a large mixing bowl, combine the sliced cucumbers, carrots, red bell pepper, and red onion. Toss gently to mix.
In a separate small bowl, prepare the dressing by whisking together the rice vinegar, olive oil, soy sauce, honey (if using), sesame oil, salt, and pepper until fully combined.
Pour the dressing over the salad mixture and gently toss to coat all the vegetables evenly.
Let the salad sit for about 10 minutes or refrigerate for 30 minutes to allow the flavors to meld before serving.
Before serving, give the salad a final toss and garnish with fresh herbs.
