Ingredients:

  • 1 lb English cucumber, thinly sliced
  • 6 oz carrots, julienned or ribboned
  • 3 stalks green onions, thinly sliced
  • 1 tsp kosher salt
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 clove garlic, finely grated
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds
  • 1 tsp black sesame seeds
  • Fresh cilantro or mint leaves

Instructions:

  1. Place sliced cucumbers in a colander and toss with 1 tsp of salt. Let them sit for 20–30 minutes to draw out excess moisture.
  2. Rinse the cucumbers under cold water to remove excess salt, then pat them completely dry with a paper towel.
  3. Prepare the carrots by creating thin ribbons with a peeler or julienning with a grater.
  4. In a small jar or bowl, combine rice vinegar, soy sauce, sesame oil, honey, grated garlic, and ginger.
  5. Whisk or shake the dressing vigorously until the honey is dissolved and the oil is integrated.
  6. In a large bowl, combine the dried cucumbers, carrots, and green onions.
  7. Pour the dressing over the vegetables and toss gently to coat evenly.
  8. Garnish with toasted white and black sesame seeds and fresh cilantro or mint leaves before serving.