This bright, crunchy salad turns two humble vegetables into something truly addictive. Silky ribbons of carrot and cucumber are tossed with garlic and toasted sesame, then finished with a light, nutty dressing that makes every bite fresh and satisfying. It is a quick vegan side that pairs beautifully with grilled dishes, rice bowls, or a simple chicken salad with grapes and walnuts for a fuller table.
Ingredients
- 1 carrot
- 1 cucumber
- Salt
- Black pepper
- Garlic (dried or fresh)
- Sesame seeds
- Olive oil
- Sesame oil
Instructions
- Shave the carrot and cucumber into ribbons with a peeler.
- Toast the sesame seeds in a dry skillet, stirring, until golden.
- Toss the vegetables with salt, pepper, garlic, and sesame.
- Dress with olive and sesame oils.
Tips
Chill the ribbons for 10 minutes before dressing for extra crunch, and dress just before serving so the salad stays crisp. A splash of lemon juice or rice vinegar brightens the flavors, and you can find more fresh ideas in this tuna and egg salad with corn. For guidance on choosing fresh produce, see USDA.
Watch the sesame seeds closely while toasting, as they go from golden to burnt in seconds. Leftover salad keeps well in the fridge for up to two days, though it is best on the day it is made.
Nutrition
Nutrition per 100 g: 112 kcal, protein 11 g, fat 4 g, carbs 2 g.