Description
A refreshing and zesty Asian-inspired cucumber and carrot slaw that combines crisp vegetables with a tangy, slightly sweet dressing. Perfect as a light side dish or a crunchy salad to enjoy daily.
Ingredients
Scale
Vegetables
- 1 large English cucumber
- 2 medium carrots, peeled
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons cider vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon sesame oil
Garnish
- 1 tablespoon sesame seeds
- 1/4 cup chopped cilantro
Instructions
- Preparation: Gather all ingredients and peel the carrots. Thinly slice the cucumber and carrots into uniform pieces to ensure a consistent texture and appearance.
- Mix the Dressing: In a mixing bowl, combine the rice vinegar, cider vinegar, water, sugar, and sesame oil. Stir well until the sugar dissolves completely, creating a tangy and slightly sweet dressing.
- Toss the Vegetables: Add the thinly sliced cucumbers, carrots, and chopped cilantro to the bowl with the dressing. Gently toss all ingredients together until the vegetables are evenly coated with the dressing.
- Garnish and Serve: Sprinkle sesame seeds over the top of the slaw for an added crunchy texture and nutty flavor. Serve immediately or chill briefly for enhanced flavor.
Notes
- For extra crunch, refrigerate the slaw for at least 30 minutes before serving.
- Add a pinch of salt or chili flakes for an extra zing.
- This slaw pairs wonderfully with grilled meats or as a refreshing side to Asian-inspired dishes.
- Use a mandoline slicer for uniform vegetable slices.
