2 tsp low sodium soy sauce
2 tbsp minced fresh cilantro
2 tsp toasted sesame seeds
¼ tsp ground ginger
¼ tsp crushed red chili flakes (optional for a spicy kick)
Instructions:
Prepare the Vegetables:
Wash the cucumber and carrots thoroughly. Use a mandoline slicer or a sharp knife to slice the cucumber into thin rounds. Julienne the carrots into thin strips.
Make the Dressing:
In a small bowl, whisk together the avocado oil, rice vinegar, sesame oil, sugar, and soy sauce until the sugar is completely dissolved. Add the ground ginger and, if using, the crushed red chili flakes. This will give the dressing a nice kick of spice.
Combine Salad and Dressing:
In a larger mixing bowl, combine the sliced cucumber and julienned carrots. Pour the dressing over the vegetables and toss gently to coat all the pieces evenly.
Chill and Serve:
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