Thinly sliced cucumber ribbons make the perfect base for this Asian-inspired side salad featuring sea vegetables and sesame seeds.
Course Appetizer, Salad, side
Cuisine Asian, gluten-free, vegan
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4
Author Stephanie McKercher, RDN
Ingredients
Salad:
3cucumberssliced thinly into ribbons (I used a mandolin slicer)
1carrotsliced into thin ribbons using vegetable peeler
¼cupdulseroughly chopped
Dressing:
1tablespoontoasted sesame oil
2teaspoonrice wine vinegar
½teaspoonfresh gingergrated
½teaspoonsoy sauceuse gluten free tamari or liquid aminos if needed
1tablespoonseaweed gomasiosubstitute with sesame seeds
Crushed red pepper to taste
Instructions
Combine salad ingredients in a large mixing bowl. Whisk together dressing ingredients in a separate bowl and then toss with the salad immediately before serving. (Best served fresh.)