2 teaspoons soy sauce with less salt
2 cups of fresh cilantro cut very small
1/4 teaspoon ginger powder
Two tablespoons of toasted sesame seeds
If you want more heat, add 1/4 teaspoon of crushed red chili flakes.
Tips and Advice
2 cups of fresh cilantro cut very small
1/4 teaspoon ginger powder
Two tablespoons of toasted sesame seeds
If you want more heat, add 1/4 teaspoon of crushed red chili flakes.
Tips and Advice
Putting the foods together
Get the vegetables ready: Make sure to wash the carrots and cucumbers well. Use a spoon to get the seeds out of a cucumber if it has them. Cut the cucumber into thin rounds with a mandoline or a sharp knife. For the best texture, cut the carrots into thin slices or julienne strips.
How to Make the Dressing
Get the dressing ready: Mix the sugar with the rice vinegar, sesame oil, avocado oil, and soy sauce in a small bowl. You can add the ginger powder and red chili flakes if you want to. Mix everything together well.
Setting up the salad
Mix the salad ingredients: Slice the cucumber, onions, and carrots and put them in a big bowl. Add the sauce to the vegetables and toss them gently to coat them all.
Getting ready to serve
Chill the Salad: Put the salad in the fridge for 10 to 15 minutes to let the flavors mix and the veggies soak up the dressing.
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