Asian Cucumber Carrot Ribbon Salad (Print Version)
Crisp cucumber and carrot ribbons tossed with chili sesame dressing, scallions, sesame seeds, and pistachios for a fresh no-cook side.
# Ingredients:
For the salad
01 -
2 large English cucumbers, washed and shaved into ribbons
02 -
3 large carrots, peeled and shaved into ribbons
03 -
1/4 small red onion, very thinly sliced
04 -
3 green onions, thinly sliced
05 -
1/3 cup loosely packed cilantro or mint leaves, roughly chopped
06 -
1/4 cup (30 g) roasted pistachios, roughly crushed
07 -
1 tablespoon toasted sesame seeds
For the chili sesame dressing
08 -
2 tablespoons low-sodium soy sauce
09 -
1 1/2 tablespoons rice vinegar
10 -
1 tablespoon fresh lime juice
11 -
1 tablespoon honey
12 -
1 tablespoon chili crisp or chili oil, plus more to taste
13 -
1 teaspoon toasted sesame oil
14 -
1 teaspoon freshly grated ginger
15 -
1 small garlic clove, finely grated
16 -
1/4 teaspoon kosher salt, plus more to taste
# Instructions:
01 -
Wash the cucumbers, carrots, green onions, and herbs. Dry everything well so the dressing stays bright and concentrated.
02 -
Use a Y-peeler to shave the carrots into long ribbons. Shave the cucumbers the same way, stopping when you reach the watery seed core.
03 -
In a large bowl, whisk soy sauce, rice vinegar, lime juice, honey, chili crisp, sesame oil, ginger, garlic, and salt until evenly combined.
04 -
Add the cucumber ribbons, carrot ribbons, red onion, green onions, and herbs to the bowl. Toss gently with tongs or clean hands until lightly coated.
05 -
Let the salad sit for 10 minutes. Taste and adjust with more lime, salt, or chili crisp, then top with pistachios and sesame seeds just before serving.
# Notes:
01 -
Best served within 30 minutes of dressing for the crispest texture.
02 -
For meal prep, store shaved vegetables, dressing, and nuts separately.
03 -
Use tamari instead of soy sauce for a gluten-free version.