Tangy Carrot and Cuc salad
By Reneeb
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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
Details
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.
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