Description
A refreshing salad with a combination of fresh vegetables and herbs, perfect as a light meal or side dish.
Ingredients
Scale
- 5 large carrots
- 1 English cucumber (or 3 Persian cucumbers)
- 4 green onions
- ½ cup fresh herbs (I use a combination of mint, cilantro, and basil)
- 1 Tbsp extra virgin olive oil (or avocado oil)
- 1 tsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp honey or hot honey (or maple syrup for vegan option)
- 1 Tbsp low sodium soy sauce (or coconut aminos for gluten-free option)
- 1 large lemon, juice of (approximately 3–4 Tbsp)
- 1 Tbsp fresh ginger, grated
- 1 tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp red pepper flakes (more to taste)
Instructions
- Use a vegetable peeler to cut the carrots into ribbons by running the peeler across the length of the carrot.
- Slice cucumbers using either a mandoline slicer or a sharp knife.
- Chop the fresh herbs and onion.
- Whisk together the dressing ingredients in a large bowl or medium-sized bowl, grating the ginger using a microplane grater or citrus zester.
- Add the carrots, cucumber slices, onions, and herbs to the bowl with the dressing.
- Give everything a good toss and add more salt, red pepper flakes, or lemon juice to taste.
- Add white sesame seeds if you want.
Notes
- This salad can be made ahead of time, but it’s best served fresh.
- Feel free to customize the fresh herbs based on your preference.
- Prep Time: 15 minutes
- Category: Salads
- Method: Raw
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg