A fresh, crunchy salad that's perfect for summer. Made with simple seasonal vegetables and tossed in a sweet, tangy dressing, it's a great side for barbecues, grilled meats or a quick lunch. Best of all, it comes together in just a few minutes.
Ingredients
Salad
- 2 carrots
- 1 cucumber
- 2 small spring onions (or 1 large)
Dressing
- 2 tbsp white vinegar or rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tsp sesame oil
- 1 garlic clove, minced
- ½ tsp fresh ginger, finely grated
- 2 tsp chilli oil
To Finish
- 1 tbsp toasted sesame seeds
Method
- Peel the carrots and set the peelings aside for stock if you like. Continue peeling the carrots into ribbons.
- Peel the cucumber into ribbons. Once you reach the soft, seedy centre, finely chop the rest and add it to the salad.
- Thinly slice the spring onions and place everything into a large bowl.
- In a small bowl or jar, whisk together the vinegar, soy sauce, maple syrup (or honey), sesame oil, garlic, ginger and chilli oil.
- Pour the dressing over the vegetables and toss until everything is well coated.
- Finish with the toasted sesame seeds and serve straight away.