Ingredients:

  • 2 large carrots, peeled into ribbons (approx. 6 oz / 170g)
  • 1 English cucumber, peeled into ribbons (approx. 10 oz / 280g)
  • 2 tbsp toasted sesame seeds (12g)
  • 1/4 cup fresh cilantro, roughly chopped (15g)
  • 1/4 cup fresh mint leaves, torn (15g)
  • 3 tbsp rice vinegar (45ml)
  • 2 tbsp soy sauce (30ml)
  • 1 tbsp toasted sesame oil (15ml)
  • 1 tbsp honey (21g)
  • 1 tsp freshly grated ginger (5g)
  • 1 clove garlic, minced fine (3g)

Instructions:

  1. Using a vegetable peeler, shave the carrots and cucumbers into long, thin ribbons, stopping at the seedy core of the cucumber.
  2. Lay cucumber ribbons on a paper towel, sprinkle with a pinch of salt, let sit for 5 minutes, then pat dry.
  3. In a small bowl or jar, combine rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic. Whisk or shake until the honey is fully dissolved and the dressing is glossy.
  4. Combine carrot and cucumber ribbons in a large bowl, pour the dressing over the top, and toss gently until glazed.
  5. Fold in the toasted sesame seeds, chopped cilantro, and torn mint.
  6. Refrigerate the salad for 30 minutes to allow the flavors to penetrate before serving.