Cucumber Carrot Salad with Creamy Sesame Dressing
Ingredients
- 1 english cucumber
- 3 carrots
- 3 stalks green onions
- 1/2 teaspoon sesame seeds
Sesame Dressing
- 3 tablespoons toasted sesame seeds
- 3 tablespoons mayo
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- dash pepper
- 1/2 teaspoon ginger
Instructions
- Slice the cucumber and shred the carrots into long ribbons. Combine them in a large bowl.
- Grind 3 tablespoons of toasted sesame seeds in the chopper cup of an immersion blender or food processor. You can also smash them in a bowl and mortar or spread them in a plastic bag, lay it flat on the counter, and roll it with a rolling pin.
- In a small bowl, or the chopper cup with an immersion blender or food processor, add 1/4 cup mayo, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon ginger, 1/4 teaspoon salt, and a dash pepper and mix until well blended.
- Pour 3-4 tablespoons of dressing over the vegetables and gently toss to coat evenly. Sprinkle the salad with sesame seeds before serving. Enjoy immediately, or chill for 30 minutes to let the flavors meld.
Video
Notes
Roasting Sesame Seeds: You can use plain sesame seeds and dry roast them in a frying pan over medium heat until lightly brown. Do not add any butter or oil. Roasting the seeds first will give them the best flavor.
Carrot Shapes: You can thinly slice the carrots into medallions with a mandoline slicer or thin matchstick carrots or shred them with a cheese grater instead of peeling ribbons. The thinner they're sliced, the more they will absorb the flavor in the dressing.
Make Ahead: This salad is perfect for meal prep! The vegetables can be sliced and stored in an airtight container in the refrigerator for up to 3 days. Store the dressing separately and toss just before serving to keep the salad crisp.
Adjusting Sweetness: If you prefer a less sweet dressing, reduce the honey or substitute with a mild sweetener like maple syrup or a low-glycemic option such as monk fruit.
Did you make this recipe?Please let me know in the comments below how it turned out :)