Description
A refreshing Carrot and Cucumber Salad tossed in a flavorful and spicy Asian-inspired dressing made with miso paste, soy sauce, ginger, and a hint of lime zest. This light and crunchy salad is perfect as a side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled
- 1 large English cucumber or 3-4 Persian cucumbers
- 2 green onions
Dressing
- 1 tbsp soy sauce
- 1 tbsp sweet white miso paste
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp fresh ginger, grated
- 1 small garlic clove, minced
- 1/2 tsp red chili flakes (optional for additional heat)
- 1/2 tsp lime zest
Garnish
- 1 tbsp cilantro, chopped
- 1 tbsp sesame seeds (optional)
Instructions
- Prepare the veggies: Slice the carrots, cucumber, and green onions into thin slices using a mandoline or a sharp knife to ensure uniform thinness for the best texture in the salad.
- Make the dressing: In a small bowl, whisk together the soy sauce, sweet white miso paste, rice vinegar, sesame oil, honey, freshly grated ginger, minced garlic, red chili flakes (if using), and lime zest until the mixture is smooth and well combined.
- Finish: Pour the dressing evenly over the sliced vegetables and toss gently but thoroughly to coat all pieces. Finally, garnish with toasted sesame seeds and chopped cilantro before serving to add a nutty crunch and fresh herbal notes.
Notes
- Use a mandoline for evenly thin slices, but be careful while slicing.
- Adjust the amount of red chili flakes according to your spice preference.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Chill the salad for 15-30 minutes before serving for a cooler, refreshing taste.
- To toast sesame seeds, heat them in a dry skillet over medium heat until lightly browned and aromatic.
