Description
This crunchy and refreshing carrot and cucumber salad is made with mint and a delicious asian inspired sesame dressing. Ready in just 10 minutes for a flavourful and easy vegan side dish.
Ingredients
Scale
- 3 cups Lebanese or Persian cucumber (about 3)
- 3 cups carrots (about 3-4)
- 1/2 a large red onion
- 1 bunch fresh mint
- 1 tablespoon sesame oil
- 1/4 cup rice vinegar
- 3 tablespoons coconut aminos or sodium reduced soy sauce*
- 1 clove garlic
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare the vegetables. Slice the cucumbers, carrots and onion on a mandolin slicer or in a food processor with a slicing attachment. Remove the mint leaves from the stem.
- In a large mixing bowl, combine the sliced cucumbers, carrots, onions and mint leaves.
- In a small bowl or jar, combine the rice vinegar, coconut aminos, garlic, sesame oil and sesame seeds.
- Pour the dressing over the salad. Gently toss until everything is covered in the dressing. Let it rest for 10-15 minutes to allow the flavours to absorb.
- Serve and enjoy!
Notes
- Leftovers will keep for up to 3 days in an airtight container in the fridge.
- If using soy sauce, use a low sodium one and add 1 tablespoon maple syrup for sweetness if needed.*
- Prep Time: 10 minutes
- Category: Salad
- Method: Salad
- Cuisine: Asian inspired