Tangy Carrot and Cuc salad

By Reneeb

Ingredients

• 1/3 cup rice vinegar
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp hot chili-garlic sauce
• 1/2 tsp dark sesame oil
• 1 English cucumber
• 2 carrots
• 1 medium shallot

Preparation

Step 1

Stir vinegar with sugar, salt, chili garlic sauce and sesame oil in a large bowl until sugar is dissolved.
2. Slice cucumber in half lengthwise, then into quarters crosswise. Using a mandolin, julienne cucumber, carrots and shallot.
3. Toss vegetables in rice-vinegar mixture. Serve immediately or refrigerate up to one day.

Kitchen Tip:

This salad gets better the longer it sits. Excellent as a side salad, burger topping or pita filling. For best results, do not run the cucumber back and forth across the cutting blade; only run it only in one direction.