Ginger-Sesame Carrot and Cucumber Salad
Fresh, tangy, and simple, this ginger-sesame carrot and cucumber salad is the perfect summer dish for any occasion.
Equipment
- grater
- Peeler
Ingredients
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated gingerroot
- 2 cloves garlic grated
- 2 teaspoons tamarind paste
- 2 tablespoons 30 ml rice vinegar
- 2 tablespoons 30 ml water
- 2 large carrots peeled and shredded
- 1 English cucumber halved lengthwise and finely sliced into half-moons
- 1½ teaspoons poppy seeds
- 1½ teaspoons sesame seeds
- 2 tablespoons 12 g finely chopped scallion (optional)
- ½ teaspoon fine sea salt to taste
Instructions
- Heat sesame oil in a large saucepan over medium heat.
- Add grated ginger and garlic, cooking until fragrant.
- Stir in tamarind paste, rice vinegar, and water until the tamarind is dissolved.
- Add shredded carrots and cook for 2 minutes.
- Place cucumber slices in a large bowl.
- Pour the carrot mixture and sauce over the cucumbers and toss to combine.
- Sprinkle with poppy seeds, sesame seeds, scallions (if using), and sea salt.
- Chill in the refrigerator for 1 hour.
- Stir well before serving.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a light Riesling or a crisp Pinot Grigio to enhance the tangy flavors.
Pair with a light Riesling or a crisp Pinot Grigio to enhance the tangy flavors.
Nutritional Information
Calories: 85 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 4 g | Sugar: 4 g | Salt: 0.5 g
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