Ingredients
Vegetables
- 4 large carrots (peeled)
- 2 Lebanese cucumbers
- Large handful fresh cilantro
- Large handful fresh mint
Dressing
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 1 clove garlic (minced)
- 1 teaspoon grated ginger
Toppings
- 2 tablespoons sesame seeds
- 2 tablespoons fried onions
Instructions
- Make Dressing: In a small jar, combine the tamari, rice wine vinegar, sesame oil, honey, minced garlic, and grated ginger. Secure the lid tightly and shake well until all ingredients are thoroughly blended and the dressing is smooth.
- Prepare Vegetables: Using a vegetable peeler, thinly slice the peeled carrots and Lebanese cucumbers into long, delicate ribbons. Transfer these ribbons into a large salad bowl, ensuring they are evenly distributed for easy tossing.
- Assemble Salad: Add the fresh cilantro, fresh mint, and sesame seeds into the bowl with the vegetable ribbons. Pour the prepared dressing over the salad and, using clean hands or salad tongs, toss everything gently but thoroughly so the ribbons are well coated and the herbs and seeds are evenly mixed.
- Serve: To serve, pile the salad high on individual plates or a serving dish. Garnish with extra sesame seeds, more fresh mint and cilantro leaves, and sprinkle fried onions on top to add a crispy texture and enhanced flavor.
Notes
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Use tamari instead of soy sauce for a gluten-free dressing.
- Freshly grated ginger adds brightness; adjust quantity to taste.
- Fried onions can be found in Asian markets or made at home for extra crunch.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
