Cucumber Carrot Sesame Crunch (Printable)

Crisp cucumbers and carrots in tangy sesame dressing with roasted peanuts for maximum crunch.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, sliced or julienned
02 - 3 medium carrots, peeled and julienned
03 - 4 radishes, thinly sliced
04 - 2 scallions, thinly sliced

→ Dressing

05 - 2 tablespoons rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 tablespoon soy sauce
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon grated fresh ginger
10 - 1 garlic clove, minced

→ Garnish

11 - 2 tablespoons roasted peanuts or cashews, roughly chopped
12 - 1 tablespoon toasted sesame seeds
13 - Fresh cilantro or mint leaves

# Steps:

01 - In a large bowl, combine cucumbers, carrots, radishes (if using), and scallions.
02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic until well combined.
03 - Pour the dressing over the vegetables and toss thoroughly to coat.
04 - Let the salad sit for 5 minutes to allow flavors to meld.
05 - Just before serving, sprinkle with chopped nuts, sesame seeds, and herbs if desired. Serve immediately for maximum crunch.

# Expert Tips:

01 -
  • The crunch is absolutely addictive, making this the salad that finally converts veggie skeptics
  • It comes together in fifteen minutes flat but tastes like something from a fancy restaurant
  • The dressing keeps everything bright for hours, so you can make it ahead without any worry
02 -
  • I learned the hard way that adding the nuts too early makes them soggy, always add them right before serving
  • The salad tastes even better after sitting for an hour, but do not go longer than that or the vegetables release too much water
03 -
  • Use a mandoline if you want uniformly thin ribbons, it makes such a difference in the eating experience
  • Toast your sesame seeds in a dry pan over medium heat until fragrant, it takes about two minutes

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