Description
A crisp and refreshing salad featuring crunchy cucumbers and carrots tossed in a bold, spicy garlic dressing that delivers a perfect balance of heat, tang, and savory flavor.
Ingredients
Vegetables
- 2 cucumbers, thinly sliced
- 2 carrots, julienned
Dressing
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp chili oil or chili flakes
- 1 tsp sesame oil
Instructions
- Prepare the dressing: In a medium bowl, combine soy sauce, rice vinegar, sugar, minced garlic, chili oil (or chili flakes), and sesame oil. Stir well until the sugar dissolves and all ingredients are evenly mixed.
- Add the vegetables: Add the thinly sliced cucumbers and julienned carrots to the bowl with the dressing.
- Toss the salad: Toss all ingredients thoroughly to ensure the cucumbers and carrots are evenly coated with the spicy garlicky dressing.
- Let flavors meld: Allow the salad to sit for about 10 minutes at room temperature before serving to let the flavors develop and the vegetables slightly soften.
Notes
- Add toasted sesame seeds or fresh herbs like cilantro or mint to enhance the flavor and texture.
- Adjust the amount of chili oil or chili flakes to control the spice level according to your preference.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
