Give the carrots and cucumbers good washing. To cut the cucumber into thin rounds, use a mandoline slicer or a sharp knife. Thinly slice the carrots.
Putting on the Dress:
In a small bowl, thoroughly dissolve the sugar in the avocado oil, rice vinegar, sesame oil, and soy sauce. Stir in the ground ginger and, if using, the crushed red chili flakes. This will provide a welcome spicy bite to the dressing.
Mix salad with dressing.
Julienne the carrots and slice the cucumber in a bigger mixing dish. Spoon the dressing over the veggies and gently toss to cover each item equally.
Chill and Serve: Before serving, allow the salad to marinade in the refrigerator for ten to fifteen minutes. This stage improves the salad’s taste in general and helps the flavors blend.
For a final flourish and a hint of refinement, scatter the top with toasted sesame seeds and chopped fresh cilantro just before serving.
Recommendations
Cucumber Tips:
To keep the salad from being too watery, remove the seeds with a spoon if you are not using a seedless cucumber.
Carrot Prep: Julienne fresh carrots finely for the finest texture. They will then be better able to absorb the dressing and blend in well with the thin cucumber slices.
Ideally, this salad is served cold. Its cooling impact makes it a nice side dish for grilled meats or a compliment to hot foods.
Though it tastes best fresh, any leftovers may be kept in the refrigerator for up to a day in an airtight container.
In summary, a delicious and simple side dish, cucumber and carrot salad is also a nutritious addition to your diet, high in antioxidants and vitamins. It is visually and palate pleasing because of its vivid colors and crisp texture. Savor this salad with your preferred dishes and taste-test the degree of heat!
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